First, heat oven to 375°F. Line 24 regular-size muffin cups with paper liners like these (affiliate) http://amzn.to/2BrZrWv and put one cookie into each cup.
Next, use a large bowl to beat cream cheese, sugar, eggs and vanilla extract. Use a medium-high speed on the electric mixer for 1 to 2 minutes or until mixture is airy and light. Spoon mixture into the muffin cups about 2/3 full.
Lastly, bake 20 to 25 minutes or until toothpick inserted in center comes out clean. (Using a water bath under the muffin tin would even be better). Remove from muffin cups to cooling rack as soon as possible. Cool for about 30 minutes or until they are at least room temp. Refrigerate 1 hour or up to 24 hours before serving. Top each cheesecake with a Football Strawberry!
To make the football strawberries: (no more than 24 hours in advance) Melt chocolate in microwave according to the package. Dip each strawberry in the chocolate up to the top of each strawberry. Set on a piece of parchment paper and let them dry completely. Once they are hardened, melt the white candy melts and place them in a piping bag and snip the tip off of the bag to make a very small hole for piping the candy out. Make the laces on the footballs with this and let dry completely. Place each strawberry on top of the refrigerated cheesecakes! Enjoy!