Heat the oven to 325°F (165°C) and line a 12-cup muffin pan with paper liners.

Crush the chocolate sandwich cookies into fine crumbs, combine them with melted butter, and divide the mixture among the liners. Press about 1 tablespoon into each cup, bake for 5 minutes, and cool briefly.

Melt the chopped white chocolate gently over barely simmering water or in short microwave intervals. Stir until smooth and let it cool until lukewarm.

Beat the softened cream cheese and sugar on medium-low speed until smooth. Add the eggs one at a time, mixing only until incorporated, then mix in the sour cream, vanilla, and salt.

Blend in the lukewarm white chocolate until the filling is smooth. Divide the batter among the crusts, filling each nearly to the top.

Bake for approximately 18–22 minutes, until the edges are set but the centers still have a slight wobble. Cool in the pan, then refrigerate for at least 4 hours before removing the liners and serving.