Press 1 section of the cookie dough into the bottom of each muffin cup.
Bake for 12 minutes, until the cookie dough is lightly browned.
Meanwhile, beat together the cream cheese, granulated sugar, brown sugar, vanilla extract, and sour cream until smooth and fluffy.
Add in the egg and mix by hand until combined.
Fold in ½ cup of the mini chocolate chips.
Divide the cheesecake mixture over the baked cookie “crusts” in each muffin tin.
Turn the oven temperature down to 325°F. Bake an additional 18 minutes until the cheesecake is just set.
Cool the cheesecakes on the countertop for 30 minutes, then transfer them to the refrigerator and chill them for at least 2 hours to become firm.
Just before serving, whip heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form but before the whipping cream turns to butter.
Pipe or mound the cookie dough cheesecakes with whipped cream. Crush a handful of the mini cookies and sprinkle them over the cheesecakes. Sprinkle the remaining mini chocolate chips over the cheesecakes and top each with a whole mini cookie.