• Preheat oven to 350F. Line your muffin tin with parchment paper liners.

make the crust

• Toss the crumbs with the melted butter. Add about 2 tablespoons to each muffin cup and tamp down. Bake for 5 minutes.

make the cheesecake

• Important: turn the oven down to 325F.
• Put the 16 oz brick style cream cheese and 3/4 cup sugar into the bowl of your food processor (You can also do this in a stand mixer or with electric beaters.) Process until creamy and combined, scraping down sides of the bowl as necessary. Blend in the 2 Tbsp unsweetened cocoa powder, 1 1/4 tsp instant espresso powder, 1/4 cup sour cream, and 1 tsp vanilla. Again blend until well combined, scraping down the sides of the bowl.
• Blend in the 2 large eggs, one at a time. Don't over beat. Use a silicone spoonula to scrape the sides and bottom of your bowl to make sure everything is smoothly combined.
• Fill each muffin cup about 3/4 full with the batter. Bake for about 17-18 minutes until set ~ the cheesecake will have a very slight wobble. Set aside on a rack to cool.

make the ganache layer

• Microwave the cold cream and the chips in a bowl for about 45 seconds or until the cream comes to a simmer. Let stand for a minute and then stir until it becomes smooth and glossy. Spoon the ganache over the top of each cheesecake and spread gently with the back of a spoon.
• Let the cheesecakes cool and then refrigerate for at least several hours, or overnight.

make the whipped cream

• Blend the heavy cream with the sugar and espresso powder until smooth.
• Whip to firm peaks. Dollop or pipe onto the cheesecakes. Top with graham cracker crumbs if desired.
• Store leftover cheesecakes in the refrigerator.