Preheat oven to 350°F (175°C). Combine graham cracker crumbs with melted butter until resembling wet sand, then press into a mini muffin tin. Bake for 5-7 minutes until golden. Let cool.

In a bowl, beat cream cheese and sugar with an electric mixer until creamy, about 2-3 minutes. Fold in melted chocolate and eggs until well combined.

Pour cheesecake filling over cooled crust and bake for 15-20 minutes until edges are set but the centers jiggle. Cool for about 30 minutes.

Chill in the refrigerator for at least 2 hours, preferably overnight, to enhance flavor and texture.

In a saucepan, heat heavy cream until simmering. Pour over chopped dark chocolate, let sit for 2-3 minutes, then stir until smooth.

Spoon ganache over each cheesecake bite and allow to set for 15 minutes in the refrigerator. Serve chilled.