Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with parchment paper or cupcake liners.
Step 2: Take half of the chocolate chip cookie dough and divide it into 12 equal portions. Press each portion into the bottom of the prepared muffin cups to create a cookie dough base.
Step 3: Bake the cookie dough bases in the preheated oven for 10 minutes, or until they are lightly golden. Remove from the oven and let them cool while you prepare the cheesecake filling.
Step 4: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and brown sugar, mixing until well combined.
Step 5: Mix in the sour cream, vanilla extract, and egg until the mixture is creamy and free of lumps. Gently fold in 1/4 cup of the mini chocolate chips.
Step 6: Spoon the cheesecake filling over the cooled cookie dough bases, filling each muffin cup about 3/4 full.
Step 7: Return the muffin tin to the oven and bake for an additional 15-18 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
Step 8: Allow the cheesecakes to cool in the muffin tin for 10 minutes before transferring them to the refrigerator. Chill for at least 2 hours, or until fully set.
Step 9: In a clean mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
Step 10: Once the cheesecakes are chilled, pipe or spread the whipped cream on top of each cheesecake. Sprinkle the remaining mini chocolate chips and crush a few Mini Chips Ahoy cookies to sprinkle on top for garnish.
Step 11: Carefully remove the cheesecakes from the muffin tin and serve. Enjoy the delightful combination of flavors and textures!
