Preheat the oven to 325. In a small bowl, mix together crushed cookies, sugar, and butter. Divide evenly between 12 paper-lined muffin cups or 12 wells of a mini cheesecake pan. Press down to form an even layer and bake 5 minutes. Remove from oven and let cool while you prepare the filling.
In a medium bowl or the bowl of a stand mixer, mix sugar, flour, and cream cheese until smooth. Beat in the eggs, then add the coconut milk, sour cream, coconut extract, and vanilla, and mix until smooth.
Divide the filling evenly between the muffin cups, filling nearly to the top. Tap lightly on the counter to release any trapped air. Bake 20-24 minutes, or until just slightly jiggly in the center. Remove and let cool at room temperature 30 minutes, then cover with plastic wrap and chill in refrigerator for several hours.
To make the topping, beat the heavy cream until light and airy. Add the powdered sugar, coconut milk, and coconut extract, and beat until smooth. Toast the coconut by heating in a skillet over medium low heat, tossing frequently, until lightly browned, then let cool. Top cheesecakes with a dollop of whipped cream and a sprinkle of toasted coconut. Store leftover cheesecakes in the refrigerator.
Notes
Stabilized whipped cream: Use this stabilized whipped cream and the piped cream will hold all day. Make-ahead: These can be made up to 3 days in advance when wrapped and stored in the fridge. Make sure they have had time to cool completely before being wrapped and chilled. Don't add the whipped cream until serving.Freezer Instructions: You can even make them a few weeks in advance, then wrap and store in the freezer. Whenever you want to enjoy one, just pull it out and dethaw on the counter or in the microwave at 30% power for 30-45 seconds.