Preheat oven to 325 degrees and line a cupcake pan with cupcake liners.
Using a medium bowl, combine all ingredients and mix until combined.
Using a tablespoon, scoop the crust into the cupcake liners.
Using a flat bottomed round cup, press the cup into the crust to make a firm crust. Set aside.
Using a hand mixer, beat together the sugar and cream cheese until combined and smooth.
Beat in the sour cream, vanilla and salt until combined.
Beat in 1 egg at a time until combined.
Mix in ½ C of the cookie dough bites into the batter.
Scoop 2 ½ tbsp of the cheesecake mixture into the crust
Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form.
Allow the cheesecakes to cool for a few hours in the fridge.
Using a medium bowl, beat on medium to high speed the heavy whipping cream, powdered sugar and vanilla until stiff peaks form.
Pipe on a dollop of whipped cream on top.
Top with cookie dough bites and mini chocolate chips.
Enjoy!