2Line cupcake tin with cupcake papers. Place a whole cookie into each paper and set aside.
3With an electric mixer on medium high beat cream cheese till smooth. Gradually add sugar and beat until combined. Beat in vanilla. Whisk the eggs in a measuring cup and drizzle into cream cheese mixture a little at a time. Beat well and scrape down sides as needed. Beat in sour cream and salt it should be very creamy at this point. Stir in chopped cookies by hand.
4Divide batter into cups evenly fill almost to the top of cups. Bake on middle rack rotating half way through until filling is set about 22 minutes I set my timer for 11 minutes rotated the baking pan and then set for 11 more minutes. Transfer to a wire rack and allow to cool to room temperature when they reach room temp transfer to the fridge.
5Refrigerate at least 4 hours or overnight. Remove from pan just before serving. If wanted serve with whipped cream on top with a little crushed cookie.