Fill 12 muffin tins with paper liners. In food processor, chop 10 cookies to fine crumbs. Add melted butter; pulse to mix well. Press equal amounts of crumb mixture into bottoms of paper liners to create mini crusts. Set aside.
In bowl, beat whipping cream with electric mixer until stiff peaks form, about 2 to 3 min. In another large bowl, beat together cream cheese, icing sugar, sour cream, maple syrup and vanilla until smooth. Fold in whipped cream. Spoon on top of crumb mixture in liners, smoothing tops. Refrigerate 8 hr. until set.
Cut remaining cookies in half, lengthwise. Garnish each mini cheesecake with a half cookie.
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