To a bowl fitted with a whisk attachment, add cream cheese, confectioners' sugar, Kahlua, cocoa powder, vanilla extract and paste. Begin mixing over low speed until the confectioners' sugar is somewhat incorporated.
Increase the speed to high and whip until combined and mixture is smooth. Stop and scrape the mixer. Continue whipping on high and add the heavy cream in 3 parts, making sure the whip cream has incorporated and thickened before each addition.
Whip until the mixture is thickened and has a mousse consistency. Stop the mixer. Add the cheesecake mixture to a piping bag fitted with a star or round tip. A ziplock bag works here too. Be sure to snip the end of the ziplock bag. You can also spoon this jammy. It's cool.
To 6, 4 ounce mini cups or mason jars, add 1 mini chocolate chip cookie. Spoon or pipe the kahlua cheesecake cream. Top with a mini chocolate chip cookie. Alternate spooning cheesecake cream and adding cookies until you reach the top. Be sure to end with the cheesecake cream. If desired, top with a mini chocolate chip cookie. Refrigerate until ready to serve.
Makes 6, 4 ounce minis or 12, 2 ounce minis.
Note: This is incredibly rich. I would go for the 2 ounce minis. If you're down with richness, go for the 4 ounce and have a glass of milk handy.