Preheat oven to 350°F. Line 12 muffin cup holes with liners.

Place 17 cookies in a gallon size resealable bag. Seal all but one inch of the bag and roll with a rolling pin to crush the cookies. Alternately, you can process them in a food processor until they are a fine crumb. Stir together cookie crumbs and melted butter. Press about 1-2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.

Beat room temperature cream cheese with a hand or stand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract until (mostly) no lumps remain. (Room temperature ingredients are a must to avoid lumps, believe me!) Stir chocolate chips with flour in a small bowl, then fold into cheesecake mixture.

Evenly divide (about 2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.

To make the topping, melt the 2/3 cup mini chocolate chips and oil/shortening in a small bowl in 30 second increments, stirring between each. Place melted chocolate in a small sandwich bag and cut off one tip. Drizzle over cheesecake and top with crushed cookies, if desired.

Store in refrigerator in an airtight container. Cheesecakes will last up to 4 days in refrigerator or can be frozen for up to one month. Once you add the topping, eat within the day.