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Preheat over to 275. Line 9 standard muffin cups with cupcake liners. in a food processor, combine cottage cheese, eggs, sugar, cocoa powder, flour, espresso powder and vanilla. Process until smooth, 4 minutes. Divide amoun cups and place 1 cookies on top of each.
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Bake until fillings are set and cookies softened, 25-30 minutes. Let cool to room temperature in pan on wire rack, then refridgerate at least 1.5 hours. To serve, invert cheesecakes onto plates and peel off liners.
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