Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners. In a bowl, mix chocolate cookie crumbs and melted butter. Press the mixture into the bottoms of each liner. Bake for 5 minutes, then let cool.

In a large bowl, beat cream cheese and sugar until smooth. Add the egg, vanilla extract, and peppermint extract, mixing until fully combined. Fold in the sour cream and chopped Andes mints.

Spoon the cheesecake mixture over the crusts, filling each liner about ¾ full. Bake for 15-18 minutes until set. Let cool completely, then refrigerate for at least 2 hours.

Heat heavy cream until warm but not boiling. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth. Spoon ganache over each cheesecake and top with extra Andes mints. Chill for 10 more minutes before serving.