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HEAT oven to 350°F.
PLACE 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; set aside.
BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies. Spoon into muffin cups.
BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.
REMOVE cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.
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