Preheat your oven to 325°F (160°C). In a mixing bowl, combine chocolate wafer crumbs, melted unsalted butter, and granulated sugar. Stir until the mixture resembles wet sand. Line a mini muffin tin with paper liners, then press about 1 tablespoon of the crumb mixture into each liner.

Place the muffin tin in the preheated oven and bake for 5 minutes. Remove from the oven and let them cool slightly.

In a mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar, mixing well. Incorporate the eggs one at a time, along with vanilla extract and heavy cream.

Pour the cheesecake filling over the cooled crusts, filling each liner almost to the top. Bake in the preheated oven for 15-18 minutes. Allow to cool in the tin for 15 minutes.

After cooling in the tin, gently transfer the cheesecakes to a wire rack to cool completely.

Press an unwrapped Rolo candy into the center of each cooled cheesecake. Microwave a few seconds to soften. Allow cooling until the chocolate sets.

Refrigerate the Mini Rolo Cheesecakes for at least 2 hours to firm up and enhance the flavors. Peel away the paper liners before serving.