Preheat oven to 350°F (170°C). Line muffin tin with 12 cupcake liners. Add the crushed cookies to the melted butter and stir to combine. Place about a tablespoon of the mixture into each of the 12 cupcake liners and press it down firmly (a smooth-bottomed shot glass works well for this). You may not need all of the crust mixture. Bake crusts for 4-5 minutes or until fragrant and remove from oven.

In a large mixing bowl, beat the cream cheese until smooth. In a medium-sized bowl, whisk together the sugar and the cocoa powder. With the mixer on low speed, gradually add the sugar-cocoa mixture to the cream cheese and mix until smooth. Add the vanilla and the egg and beat just until combined, do not overmix. Spoon the cheesecake mixture over the crusts and smooth the tops with the back of the spoon. Bake for 16-20 minutes. You can tell they’re done when cheesecakes start to crack but they will still appear gooey. They should be just barely set. Cool completely in the pans on a wire rack, then chill in an airtight container in the refrigerator at least two hours.

Top with whipped cream. Store tightly covered in the refrigerator for up to four days.