Preheat oven to 300'F. Trust me, 300'. Into an old cake pan or baking dish, pour 2 inches of water and preheat in the oven on bottom rack.
Spray and line muffin tins with cupcake liners and place one cookie in the bottom of each cup. Put the remainder of cookies in a zipper bag and break into small pieces. I used a coffee cup. You don't want crumbs but coarse pieces.
Combine cream cheese and sugar, scraping often. Add vanilla salt and cocoa powder, scraping often (see a trend here?) Add sour cream last. One last scrape to incorporate everything.
Spoon or ladle cheesecake mixture on top of cookies to 2/3 full. Generously sprinkle crushed cookies on top of each cup.
Bake for 30 minutes or until cheesecake slightly cracks on top.