Preheat oven to 350º F.

Lightly coat the cups of a 12-cup mini cheesecake pan with nonstick cooking spray. Divide the cookie crumbs among the cups. Using fingertips, press cookie crumbs evenly into the bottom. Bake until the crusts are set, about 10 minutes. Transfer the pan to a wire rack and let cool completely. Reduce the heat to 300º F.

Beat cream cheese on medium speed until smooth, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the cream and beat until incorporated, about 1 minute. Add the sugar and salt; beat until incorporated, about 2 minutes.

Pour the batter into the crusts, dividing it evenly among the cups. Bake until the cheesecakes are set, about 20 minutes. Transfer the pan to a wire rack and let cook completely. Refrigerate for at least two hours before unmolding.

To unmold, insert the dowel into the hole in the bottom of each cup. Gent ly push up to remove the cheesecake from the cup. Use a small spatula or butter knife to remove the cake from the metal bottom. If the cheesecakes are sticking to the pan, gently run a toothpick around each cheesecake to loosen it before pushing it out of the cup. Yield: 12 mini cheesecakes.