12 oz. cream cheese (1 1/2 packages), at room temperature
3 tbsp. sugar
1 c. heavy cream, cold
20 chocolate sandwich cookies
Mini chocolate sandwich cookies, for topping
1. Using an electric mixer, beat cream cheese and sugar until smooth.
2. Reduce mixer speed to low and gradually add heavy cream. Increase speed to high and beat until thick and stiff, about 2 minutes.
3. Roughly break 8 sandwich cookies. Fold into cream cheese mixture. Place remaining sandwich cookies in the bottoms of nonstick mini cheesecake pan with removable bottoms.
4. Divide cream mixture among cups, tapping pan to set mixture around cookies. Top with mini sandwich cookies and refrigerate until firm, at least 3 hours and up to 1 day.