Preheat your oven to 325°F (163°C). Line a mini muffin tin with paper liners.
In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated.
Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form a crust. Bake for 5 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and mix until well combined.
Stir in the sour cream and melted chocolate chips until the mixture is smooth and creamy.
Spoon the cheesecake mixture over the cooled crusts in the muffin tin, filling each liner about 3/4 full.
Bake for 15-18 minutes, or until the edges are set but the centers are still slightly jiggly.
Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to set.
Before serving, top each cheesecake bite with a dollop of whipped cream and sprinkle with chocolate shavings, if desired.