In a large bowl or stand mixer, beat cream cheese with sugar until smooth. Add in vanilla, cookie pieces and egg. Mix until just combined. Fill each cheesecake pan cavity 3/4 full or roughly 1 and 1/4 medium cookie scoop
. Tap pan on counter to release air bubbles. Bake for 15-18 minutes. Cool completely on a wire rack. Transfer to fridge to chill at least 4-6 hours or overnight.