Preheat oven to 350 degrees F and line 12-count regular muffin pan with liners.

Using a food processer, turn sandwich cookies into a fine powder. Add melted butter and pulse until just combined.

Scoop a tablespoon of the cookie crumb mixture into each of the liners. Using the back of a spoon, firmly press and spread evenly.

Bake 5 minutes at 350 degrees F. While crust cools, prepare cheesecake filling.

Using a standard mixer or handheld mixer, whisk heavy whipping cream until stiff peaks form. If using stand mixer, transfer whipped cream to another bowl.

To empty stand mixer or mixing bowl, add cream cheese and 4 tablespoons of sugar. Whisk until mixture is smooth and creamy.

Add sour cream, lemon juice, vanilla extract, cocoa powder and red food coloring (as needed) to cream cheese mixture. Whisk until combined.

Using a spatula, gently fold whipped cream into cream cheese mixture until combined. (Note: To get desired red color, add more food coloring if needed. Taste mixture and add more sugar if necessary.)

Pipe or scoop about 2 tablespoons cheesecake filling over cooled crusts. Smooth tops with back of a spoon.

Chill 3 hours or overnight.

Keep refrigerated until ready to serve. Serve as-is or with cream cheese frosting.