Preheat your oven to 325°F (160°C).
Prepare a muffin tin with cupcake liners.
In a medium bowl, mix chocolate cookie crumbs, sugar, and melted butter.
Press the cookie mixture into the bottom of each cupcake liner to form the crust.
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add in sour cream, sugar, vanilla extract, and egg; beat until fully combined.
Fold in semi-sweet chocolate chips gently into the cream cheese mixture.
Spoon the cheesecake filling over the crust in each cupcake liner.
Bake in the preheated oven for about 18-20 minutes, or until just set.
Let the cheesecakes cool at room temperature for about 30 minutes.
Chill in the refrigerator for at least 2 hours before serving.
