Place 1 cookie in bottom of each 16 paper-lined 2 1/2 inch muffin cup.
Beat cream cheese, sugar, eggs and vanilla in large bowl with electric mixer at medium speed for 3 minutes or until smooth. Reserve 1/2 c. batter. Spoon remaining batter into muffin cups.
Blend reserved batter and melted chocolate.
Spoon about 1 teaspoon chocolate batter onto white batter in each cup.
Swirl batters with knife to create a marbled effect.
Bake at 350 for 20 to 25 minutes or until filling is set and slightly puffed. Cool. Refrigerate until serving time.
Half remaining 8 cookies. Garnish cheesecakes with whipped topping and half cookies.
Spoon about 1 teaspoon chocolate batter onto white batter in each cup. Swirl batters with knife to create a marbled effect.
Bake at 350 for 20 to 25 minutes or until filling is set and slightly puffed. Cool. Refrigerate until serving time. Half remaining 8 cookies. Garnish cheesecakes with whipped topping and half cookies.