In a food processor, blend cookies until only fine crumbs remain. Mix in sugar and melted butter. Add 1 small cookie scoop of crust mixture to each cavity. Press firmly to create a flat crust. Bake for 5 minutes.
Reduce heat to 325°F.
In a large bowl or stand mixer, mix together softened cream cheese and sugar until smooth and fluffy. Add banana, vanilla and salt, mixing until smooth. Finally add 1 egg, mixing only until just combined.
Divide mixture between cavities, roughly 1 heaping medium cookie scoops worth of filling. Cavities should be only be filled 2/3 full.
Bake for 15-18 minutes. Cool to room temperature prior to chilling overnight.
Prepare whipped cream by beating together heavy cream, sugar and vanilla until soft peaks form.
Carefully remove cheesecakes from pan, removing disc from the crust bottom. Top off with fresh whipped cream and optional chocolate shavings.