Preheat oven to 325 °F (160 °C). Line a 12‑cup muffin tin with paper liners.

In a small bowl, mix cookie crumbs and melted butter until combined. Press about 1 Tbsp of the crumb mixture into the bottom of each muffin cup to form crusts.

In a medium bowl, beat softened cream cheese and sugar on medium speed until smooth and creamy.

Add the egg and vanilla; beat until incorporated.

Mix in sour cream until batter is silky. Fold in mini Andes mint pieces gently.

Spoon batter evenly over crusts, filling each cup about 3⁄4 full.

Bake 18–20 minutes, until the edges are set and centers slightly jiggle.

Turn off oven, crack the door open, and let cheesecakes cool inside for 30 minutes to prevent cracking.

Transfer to the fridge and chill at least 2 hours (or overnight) before serving.

Optionally, top each mini cheesecake with extra chopped Andes mints or a drizzle of melted chocolate before serving.