Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners.
In a mixing bowl, combine chocolate cookie crumbs, 2 tablespoons of sugar, and melted butter. Mix until well combined.
Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form a crust. Bake for 10 minutes, then remove from the oven and let cool.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 cup of sugar and vanilla extract, mixing until well combined.
Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream until smooth.
Pour the cheesecake batter over the cooled crusts, filling each liner about 2/3 full.
Place one Rolo candy in the center of each cheesecake.
Bake for 20-25 minutes, or until the edges are set but the centers are slightly jiggly.
Turn off the oven and leave the cheesecakes inside for an additional 10 minutes.
Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.
Drizzle with chocolate sauce if desired before serving.