Instructions

1. Preheat oven to 350 degrees. Place a large sheet pan on the bottom shelf of the oven and fill halfway with water. Place 14 cupcake liners in a muffin tin.
2. Crush the cookies, cream included. Mix the crumbs with the melted butter. Spoon the mixture evenly in the bottom of the liners. Press down firmly.
3. Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, flour, cinnamon, and melted chocolate and beat again.
4. Add the eggs and beat until combined. Spoon the cheesecake batter evenly on the cookie crusts. Place the pan on the rack above the water. Bake for 25 minutes.
5. Remove and cool in the pan for 15 minutes before gently lifting them out and placing on a wire rack to cool for an hour. Place in the refrigerator and chill for 2-3 hours.
6. Top with the Chai Whipped Cream before serving.