Brush bottoms and sides of twelve 2 oz (1/4 cup/60 mL) ramekins with vegetable oil (do not use butter or margarine), plus line bottoms with parchment paper rounds. Alternatively, fill 12 standard muffin tins with paper liners.
In food processor, chop 10 cookies to fine crumbs. Add melted butter; pulse to mix well. Press equal amounts of crumb mixture into bottoms of prepared ramekins or paper liners to make crusts. Set aside.
In bowl, beat whipping cream with electric mixer to form stiff peaks. In another large bowl, beat together cream cheese, icing sugar, sour cream, maple syrup and vanilla until smooth. Fold in whipped cream. Spoon on top of crumb mixture in ramekins or paper liners, pressing mixture to edges and smoothing tops. Refrigerate 8 hr. until set. If using ramekins, run small sharp knife around edges; tip out cheesecakes. Remove parchment; set cheesecakes upright on serving dish. Or remove cheesecakes from paper liners.
Split remaining cookies in half. Garnish each mini cheesecake with a half cookie. Keep chilled until serving.
Substitute 1/4 tsp (1 mL) almond extract for vanilla.