Preheat oven to 275°F. Line standard muffin tins with paper
liners. Place 1 whole cookie in the bottom of each lined cup.
With an electric mixer on medium high speed, beat cream cheese
until smooth, scraping down sides of bowl as needed. Gradually
add sugar, and beat until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping
down the sides of the bowl as needed. Beat in sour cream and
salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each
almost to the top. Bake, rotating pan halfway through, until
filling is set, about 22 minutes. Transfer to wire racks to cool
completely. Refrigerate at least 4 hours (or up to overnight).
Remove from tins just before serving.