Preheat your oven to 350°F (175°C). Combine crushed graham crackers with melted butter, press into mini muffin tin, and bake for 8-10 minutes.

Mix cream cheese and sugar in a bowl until smooth. Add eggs one at a time, then mix in melted chocolate.

Spoon filling into each crust, filling 3/4 full. Bake for 15-20 minutes, until edges are set.

Allow to cool for 15 minutes in the tin, then transfer to wire rack. Refrigerate for at least 4 hours.

For ganache, warm heavy cream in a saucepan, remove from heat, and stir in chocolate until smooth.

Remove chilled bites from tin and drizzle ganache over each before letting them set.

Serve chilled and garnish if desired, refrigerate leftovers.