Preheat oven to 275°F. Line 12 standard muffin cups with cupcake liners or silicone liners.
In food processor, combine cottage cheese, eggs, confectioners’ sugar, cocoa powder, flour, espresso powder, and vanilla. Process until smooth, 2 minutes. Scrape down sides as needed.
Divide mixture among the cups and place 1 cookie on top of each.
Bake until filling is set and cookies soften, 25 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 hour (or covered, up to 3 days).
To serve, invert cheesecakes onto plates and peel off liners. Top with whipped cream, chocolate syrup, or fresh fruit, if desired.
Notes
Use full fat or low sodium cottage cheese. It doesn't really matter what size the curds are because they get pulverized in the food processor.
Omit espresso powder if desired, or substitute a couple drops of mint extract for a minty chocolate cheesecake.
Fold mini chocolate chips into the batter if you'd like.
Vanilla wafer cookies may be used instead of chocolate wafer cookies.
Use full fat or low sodium cottage cheese. It doesn't really matter what size the curds are because they get pulverized in the food processor.
Be creative with garnishes. Top with a dab of whipped cream. A few strawberries or raspberries sprinkled on top adds a nice touch, or a drizzle of hot fudge sauce or caramel sauce.