1. Preheat your oven to 325°F (160°C) and line a mini muffin tin with paper liners.
2. In a medium bowl, combine the crushed chocolate cookies and melted butter. Mix until the crumbs are well-coated.
3. Press about a tablespoon of the crumb mixture into the bottom of each liner to form a crust. Use the back of a spoon to press it down firmly.
4. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
5. Add the vanilla extract, sour cream, and a pinch of salt, and mix until combined.
6. Beat in the egg until the mixture is smooth and no lumps remain.
7. Gently fold in the melted chocolate chips, ensuring the chocolate is evenly distributed throughout the batter.
8. Spoon the cheesecake mixture over the crusts in the muffin tins, filling each cup almost to the top.
9. Bake for 15-18 minutes, or until the edges are set, and the centers slightly jiggle when gently shaken.
10. Allow them to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely before chilling in the refrigerator for at least 2 hours.

These bites are best enjoyed chilled, so plan ahead to give them enough time to set. And remember, it’s okay if the countertops get messy; that’s where the best memories are made.