Preparation

• Heat oven to 325°F.
• Place 1 cookie in each of 24 paper-lined muffin pan cups; set aside.
• Beat cream cheese, sugar and cocoa powder in large bowl with mixer until blended.  Add sour cream and vanilla; mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Spoon over cookies in prepared muffin pan cups.
• Bake 18 to 20 min. or just until centers of cheesecakes are set.  Turn oven off; open door slightly.  Let cheesecakes stand in oven 20 min.  Remove from oven; cool completely.
• Refrigerate cheesecakes 4 hours.  Meanwhile, melt semi-sweet chocolate as directed on package.  Dip strawberries, 1 at a time, into chocolate, turning to evenly coat strawberry with chocolate; gently shake strawberry to remove excess chocolate.  Place strawberries on parchment-covered baking sheet.  Refrigerate until ready to use.
• Remove cheesecakes from paper liners just before serving; place, cookie sides down, on platter.   Top cheesecakes with whipped topping, sprinkles and strawberries.