Add 12 muffin cups to a muffin tray or onto a baking sheet.

Add 1 Tablespoon of cookie dough to each one.

Put the pan in the oven and bake for 10-12 minutes or until lightly golden.

Let the cookie bases cool down.

Beat the cream cheese, brown sugar, and sour cream for 2 minutes until it is smooth.

In a different bowl, beat the heavy cream for 4-6 minutes with a mixer. Stiff peaks should form.

Fold the whipped heavy cream mixture into the cream cheese mixture, and add the vanilla extract.

Stir in the mini chocolate chips and then put 2 T of the filling onto each cookie base.

Put the pan in the fridge for 3 hours.

Drizzle melted chocolate chips over the top of the cheesecake before serving.