Place the cookies in the bowl of a food processor. Process until the cookies are evenly ground into a fine sand.
In a large mixing bowl, add the softened cream cheese and powdered sugar. Using a hand or stand mixer, beat the mixture until incorporated. Add the vanilla and sour cream and mix to combine.
With the mixer running on low, slowly add the heavy whipping cream. Increase the speed and whip until very thick and fluffy, about 4-5 minutes.
Use small glass containers or line a muffin pan with baking liners. Sprinkle 2-3 tablespoons of the cookie mixture into the container or muffin pans. Press into an even layer. Top with the cheesecake mixture to fill the container.
Refrigerate for 4 hours or up to overnight. Serve with fruit or fruit sauce for topping. Enjoy!
You can make these mini cheesecakes in small glass containers or in a muffin pan. If using a muffin pan you'll want to line it with parchment baking liners. These cheesecakes can be made up to 1 day in advance!