Preheat your oven to 350°F (175°C). Combine graham cracker crumbs and melted butter; press into mini muffin tin and bake for 5-7 minutes until golden.

Beat cream cheese until smooth, add sugar, then eggs, whisking until smooth. Fold in melted chocolate.

Spoon filling into cooled crusts. Smooth tops, leaving space for ganache.

Bake at 325°F (163°C) for about 20 minutes until set but slightly jiggly in the center. Cool for 10 minutes.

Warm heavy cream in a saucepan, pour over chopped chocolate, let sit, then stir until smooth to make ganache.

Drizzle ganache over cooled cheesecakes, allow to flow to edges.

Refrigerate for at least 2 hours or ideally overnight before serving.