Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted butter until fully moistened. Use mini muffin tins to firmly press the crumb mixture into the bottom, creating a solid base. Bake for 5-7 minutes until lightly golden and fragrant. Remove from the oven and let cool slightly.

In a large mixing bowl, beat softened cream cheese until smooth and creamy, about 2 minutes. Gradually add powdered sugar and cocoa powder, mixing until well incorporated and fluffy.

Spoon generous amounts of the chocolate cheesecake filling into each cooled crust. Smooth the tops for an even surface, ensuring an attractive presentation. Refrigerate to set while preparing the ganache.

In a small saucepan, heat heavy cream over medium-low until simmering. Remove from heat, add chopped chocolate, and whisk until smooth.

Drizzle the warm ganache over each cheesecake bite, allowing it to cover the tops and create a glossy finish.

Cover the muffin tin with plastic wrap and return to the fridge to chill for at least 2 hours or until the ganache has set.

Gently pop the Mini Chocolate Cheesecake Bites out of the muffin tin and arrange on a platter for serving.