Start by preheating your oven to 325 and preparing your cupcake pan for nonstick.
Using liners works well for me in a recipe such as this one. Crush all but 6 of the sandwich cookies into crumbs (with the centers) using your method of choice.
Place one cup of the ground-up cookies into a mixing bowl. Then add the melted butter and mix the ingredients until combined and crumbly. Use a cookie scoop or similar item to distribute the mixture into each of the cupcake liners, pressing it place to make the crust. To make the filling, in a clean mixing bowl, combine together the softened cream cheese, sour cream, vanilla extract, sugar, egg. and remaining ground cookies. Mix until combined.
Break the remaining 6 cookies into small chunks and then fold the chunks into the mixture.
Use a scoop or similar item to fill each of the cupcake liners about ¾ths of the way full with the mixture.
Gently tap the cupcake pan on your counter to even out the batter and help remove air bubbles. Then bake the cupcakes for 25-30 minutes or until the center is no longer jiggling.
Before taking the cupcakes out of the oven, prop open the oven door and let the cupcakes sit inside the oven for 15 minutes. Then transfer the cupcake pan to a wire cooking rack to finish setting.