To a stand mixer with a paddle attachment, add in all ingredients for your cheesecake. Blend until smooth and set aside.
To a stand mixer with a paddle attachment, add in the dry ingredients for your carrot cake: all purpose flour, baking soda, baking powder, salt, cinnamon, sugars, and carrots. Mix until combined.
Add in your wet ingredients for your carrot cake: egg, oil, water, and vanilla extract. Mix until all ingredients are combined well.
To a food processor, blend cookies and melted butter until you reach a sand like consistency. Set aside.
To your muffin tin, place 3 tbsp of the cookie mixture in the bottom of each compartment. Layer carrot cake batter and cheesecake batter until you fill each compartment up ⅔ of the way. Take a butter knife and swirl the mixture around to create a marbled look.
To an oven pre-heated to 350℉, bake for about 30 minutes or until center is cooked through.
To a stand mixer or bowl, combine all ingredients for the cream cheese frosting and wish until smooth.
Once cupcakes are cooled, top them with frosting and crumble remaining cookie mixture over the top. Enjoy!