Preheat the oven to 350º F. Line a regular sized muffin pan with paper muffin liners. Place about 2 tbsp of cookie dough in the bottom of each liner, pressing it down to cover the bottom. Place the pan in the oven and pre-bake the crust for 8 minutes.

Remove the pan from the oven. Use the back of a tablespoon to push the cookie down, creating a dip. Set aside.

In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth, 1-2 minutes.

Beat in vanilla extract and eggs until smooth. Mix in the mini chocolate chips.

Evenly divide the cheesecake batter among the muffin cups, filling the liners full.

Bake for 19-20 minutes or until the center of the cheesecake is only slightly jiggly.

Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 4 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.

Place a metal mixing bowl and beaters in the freezer for 15 minutes.

Remove the metal mixing bowl and beaters from the freezer.

Add the heavy whipping cream and powdered sugar and beat with an electric mixer. Continue to beat until the whipping cream has stiff peaks, about 4-5 minutes.

Use a piping bag fit with a Wilton 1M piping tip to pipe whipped cream onto each cheesecake. Top with a mini chips ahoy cookie, a cookie dough bite, and cookie crumbles.

Place the chocolate chips in a medium bowl. In a small pot over low heat, heat the heavy cream until just before boiling. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Allow the ganache to come to room temperature before adding it to the cheesecake. If the ganache is too runny, place it in the fridge for 10 minutes, then add it to the cheesecakes.