Preheat oven to 300. Line 12 standard cupcake tins with paper liners
Crush cookies to fine crumbs in a food processor. In a bowl combine cookie crumbs and melted butter until moistened
Drop crumb mixture evenly into each cupcake tin, press to form crust on bottom. Refrigerate while preparing filling
Make Filling
In a large bowl beat cream cheese until smooth
Add sugar, salt and vanilla and beat until smooth
Add eggs one at a time, beating after each egg
Stir in sour cream until smooth
Divide filling between cupcake tins evenly, place on foil lined baking sheet and bake 18 to 20 minutes until just set with a slight jiggle in center. Cool on racks until room temperature then refrigerate at least 4 hours before topping
Remove liners carefully
Make Chocolate Ganache topping
Have both chocolates in a bowl, heat cream until hot but not boiling. Pour over chocolate, let sit one minute then stir until smooth,ncool until just spreadable then spoon on each cheesecake. Refrigerate to set
Garnish with whipped cream and berries
