Preheat the oven to 325°F (160°C). Gather all necessary ingredients and equipment, including muffin tins lined with paper liners.

In a medium bowl, mix the chocolate wafer crumbs, melted butter, and granulated sugar until it resembles wet sand. Press the mixture into the bottom of the lined muffin tin.

Bake the crusts in the preheated oven for about 5 minutes, then allow to cool completely.

In a large bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar, then the eggs one at a time, mixing thoroughly. Finally, add vanilla extract and heavy cream.

Pour the cheesecake filling over the cooled crusts, filling each liner almost to the top.

Bake for 15 to 18 minutes until the edges are set but centers are slightly jiggly.

Allow the cheesecakes to cool in the tin for about 15 minutes, then transfer them to a wire rack to cool completely.

Press a Rolo candy into the center of each cheesecake while they are still warm.

Refrigerate the cheesecakes for a minimum of 2 hours before serving.