HEAT oven to 350°F.
BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Coarsely chop 15 cookies; stir into batter.
SPOON into 24 foil- or paper-lined muffin pan cups.
BAKE 30 to 35 min. or until centers are set. Cool completely. Refrigerate several hours or until chilled.
CHOP remaining cookies. Top cheesecakes with COOL WHIP, strawberries and chopped cookies just before serving.
