In a food processor, pulse 3 cups of Teddy Grahams until fine crumbs. Add butter and mix until combined. Press about a teaspoon full into the bottoms of a lined muffin tin. Set aside.
In a large bowl beat cream cheese and sugar until smooth. Add eggs one at a time until incorporated. Beat in vanilla and sour cream. Toss in just a pinch of salt and mix to combine. Coarsely crush up the remaining Teddy Grahams and fold into cheesecake batter. Pour into prepared muffin tins till nearly full.
Bake for about 22 minutes or until set; rotating half way through baking time. Cool on wire rack and refrigerate for at least 1 hour before serving. Top with whip cream and an extra cookie for garnish. Enjoy!