What happens when you combine my favorite chocolate chip cookies with no-bake cheesecake? The answer is … magic. What’s not to like? The buttery cookie dough filled with tiny chocolate morsels is already the bee's knees. But when you transform it into a crust for a rich yet simple cheesecake mixture, you are in big trouble, my friend. What I adore most about this recipe is how easy it is. In less than 30 minutes, you can whip up the cheesecake batter, bake the crusts and place these little delights in the freezer for a treat later. I took things one step further and drizzled each cheesecake with a chocolate magic shell topping. In each bite, you get an incredible cookie, cheesecake and chocolate-shell combo. What did I tell you? Magic! Preheat oven to 350°F. Separate 12 cookies and place one in each cup of a mini muffin pan. (You can also use a mini cheesecake pan that has removable bottoms.) Bake cookies for 14 minutes. Allow to cool to room temperature. While cookies cool, place cream cheese and granulated sugar in a medium bowl and beat together using a hand mixer on medium to high speed for 3-4 minutes until smooth. Next, using a spatula, lightly fold in refrigerated whipped cream topping. Gently pour the cream cheese mixture over each cooled cookie until the cup is full and smooth on the top. Place the pan in the freezer for least 3 hours to set. Just before removing cheesecakes from the freezer, place chocolate chips and coconut oil in a microwave safe bowl. Microwave in intervals of 20 seconds, until chocolate is completely melted. Whisk together mixture until smooth. Once mini cheesecakes are firm, remove the pan from the freezer and gently release cheesecakes from the pan and remove discs from the bottoms. Decoratively drizzle chocolate sauce over the tops of the mini cheesecakes and allow to set for 2-3 minutes before you dig in.