Preheat your oven to 325°F (160°C). Crush the graham crackers until fine and combine them with melted unsalted butter. Press this mixture into a mini muffin tin and bake for 8–10 minutes.

Beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add powdered sugar, cocoa powder, and room-temperature eggs, mixing just until combined.

Once the crust has cooled slightly, spoon the cream cheese mixture into each crust, filling them about ¾ full. Bake for 15–18 minutes until the edges are set and the centers are slightly jiggly.

Heat heavy cream in a saucepan until simmering, then pour over chopped dark chocolate, letting it sit for 2–3 minutes before stirring until smooth.

Pour the ganache over the tops of each cheesecake bite once cooled to room temperature, then chill in the fridge for at least 2 hours.

Carefully pop the bites out of the tin and garnish with fresh berries or caramel sauce if desired before serving.