1. Preheat the oven to 300°F (150°C). Line a muffin tin with 12 paper liners and set aside.

 

2. Add the cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Add the cocoa powder and mix until well combined. Melt the butter in the microwave and add to the bowl with the cookie crumbs – mix until the crumbs are evenly moist. Divide the crumbs between the 12 paper liners and press to the bottom to get a nice base for the cheesecakes. Set aside.

 

3. Add the cream cheese, sour cream, sugar, and salt to a large bowl and mix until well combined. Add the eggs and vanilla extract and mix in well. Pour the cream into the prepared paper lines up to the edge of the papers. Bake for 20-23 minutes until the filling has set but is still a bit wobbly in the center of the cakes. Take out of the oven and let cool down for some time, then remove from the tin and let cool down completely on a wire rack.

 

4. Before serving remove the paper liners and place the cheesecakes on a plate. Sprinkle with some sugar so you get a nice thin layer on top and torch with a kitchen torch to caramelize the sugar. Serve immediately. You can store the cheesecakes for longer in the fridge, but the sugar/caramel finish should always be done only before serving.