Instructions:

• Step 1: Preheat your oven to 325°F (163°C). This ensures the cheesecakes bake evenly and come out perfectly creamy.
• Step 2: Line a mini muffin tin with parchment paper or mini cupcake liners for easy removal.
• Step 3: Crush the 17 chocolate chip cookies into fine crumbs and combine with melted butter. Spoon into each muffin cup and press down to form a crust.
• Step 4: Beat softened cream cheese until smooth, then add sour cream, egg, sugar, and vanilla extract. Mix until creamy.
• Step 5: Gently fold in 1/2 cup of mini chocolate chips and the flour.
• Step 6: Spoon the cheesecake filling over the crusts in the muffin tin, filling each cup about 3/4 full.
• Step 7: Bake for about 15-18 minutes or until edges are set but centers are slightly jiggly.
• Step 8: Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours.
• Step 9: Drizzle melted chocolate chips over the chilled cheesecakes and sprinkle crumbled cookies on top before serving.