Let's whip it up
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Heat oven to 325°F.
Place 1 cookie in each of 24 foil- or paper-lined muffin pan cups. Chop 8 of the remaining cookies; set aside.
Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Gently stir in chopped cookies. Spoon into baking cups.
Bake 18 to 20 min. or until centers are set. Cool completely. Refrigerate 3 hours or until chilled. Meanwhile, cut remaining cookies in half. Dip cookie halves halfway in melted chocolate. Place on waxed paper-covered baking sheet; top with sprinkles. Let stand 15 min. or until chocolate is firm.
Top each cheesecake with dollop of whipped topping and cookie half just before serving.
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