Step 1: Make the Crust

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine the chocolate graham cracker crumbs, granulated sugar, and melted butter. Stir everything together until the crumbs are fully coated in the butter.
3. Prepare a muffin tin by lining it with paper liners. You’ll need 12 muffin cups for this recipe.
4. Spoon the crust mixture into each muffin liner, dividing it evenly. Use the back of a spoon to press the mixture firmly into the bottom of each cup, forming a nice, compact crust.
5. Bake for 8-10 minutes, or until the crust looks golden and slightly set. Remove the tin from the oven and allow it to cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese until smooth using an electric mixer. Make sure your cream cheese is soft for the best texture.
2. Add the heavy cream, powdered sugar, and vanilla extract. Continue beating until the mixture is light, smooth, and fluffy.
3. Melt the semi-sweet chocolate chips in a microwave-safe bowl by heating them in 20-second intervals, stirring in between. Once melted, let the chocolate cool slightly before adding it to the cream cheese mixture.
4. Add the melted chocolate into the cream cheese mixture and beat until fully combined.
5. Spoon the cheesecake filling over the cooled crusts, dividing it evenly among the 12 mini cheesecakes. Use a small offset spatula to smooth the tops and make sure they’re evenly distributed.
6. Refrigerate the cheesecakes for at least 3 hours (preferably overnight) to allow them to firm up and set properly.

Step 3: Make the Ganache Topping

1. While the cheesecakes are chilling, make the ganache topping. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (but not boil).
2. Once the cream is hot, remove it from the heat and pour it over the semi-sweet chocolate chips in a heatproof bowl. Stir gently until the chocolate has completely melted and the ganache is smooth and glossy.
3. Allow the ganache to cool for about 10 minutes before spooning it over the chilled cheesecakes. You want it to be pourable, but not too runny.
4. Spoon the ganache onto each cheesecake, covering the top generously. If you’re feeling fancy, use a small spatula to swirl the ganache around for a polished look.

Step 4: Chill & Serve

1. After topping each cheesecake with ganache, place the cheesecakes back in the refrigerator for at least another 30 minutes to let the ganache set.
2. Once they’re fully chilled and the ganache has firmed up, they’re ready to serve!
3. Garnish with chocolate shavings, whipped cream, or a dusting of cocoa powder for an extra touch of elegance.