Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners
Crush the chocolate chip cookies into fine crumbs and mix with melted butter until combined
Press the mixture firmly into the bottom of each cupcake liner to form the crust
Pre-bake the crust for 5 minutes to help it set
In a large bowl beat the softened cream cheese and sugar until smooth and creamy
Add the eggs one at a time mixing well after each addition
Stir in the vanilla extract and sour cream until fully combined
Fold in the mini chocolate chips gently
Spoon the cheesecake batter over the pre-baked crusts filling each liner about ¾ full
Bake for 18-20 minutes or until the edges are set but the center is slightly jiggly
Turn off the oven and let the cheesecakes sit inside with the door slightly open for 5 minutes to prevent cracks
Remove from the oven and let them cool at room temperature for 30 minutes
Transfer to the refrigerator and chill for at least 3 hours before serving