Preheat oven to 350 degrees. Line 18 cups of a muffin pan with paper liners.
To make to crust, mix together graham cracker crumbs, brown sugar and salt. Pour in melted butter and stir with a small spatula to moisten all the crumbs.Place about a tablespoon to one and a half tablespoon of crumb mixture in each of the prepared muffin cups and pack down into an even layer.
In the bowl of a stand mixer (you can use hand held too), cream together cream cheese, sour cream and sugar until smooth. Beat in the eggs one at a time and then add the vanilla extract. Fold in the mini chocolate chips and stir to evenly distribute.
Evenly divide cheesecake batter between the muffin cups. Bake for 20-25 minutes or until cheesecakes are set. Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating.
To serve, add a whipped cream to each cheesecake and a sprinkle of chocolate chips.