Step 1

Preheat the oven to 325°F (165°C). Line a muffin tin with mini cupcake liners for easy removal.

Step 2

Prepare the crust: In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is combined and slightly crumbly.

Step 3

Press the crust: Spoon a small amount of the crust mixture (about 1 tablespoon) into each mini cupcake liner. Press the crumbs down firmly with a spoon or your fingers to create a compact, even base.

Step 4

Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until combined. Mix in the sour cream until smooth.

Step 5

Add the melted chocolate: Melt the chocolate chips (you can do this in the microwave in 20-30 second intervals, stirring in between). Let it cool slightly, then add the melted chocolate to the cheesecake filling and mix until well combined. Beat in the egg until just incorporated—don’t overmix.

Step 6

Fill the cupcake liners: Spoon the cheesecake mixture over the crust in the mini muffin tins, filling each about 3/4 of the way full.

Step 7

Bake: Bake the mini cheesecakes for 18-20 minutes, or until the centers are set but still slightly jiggly. Let them cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Step 8

Add the chocolate topping: Melt the 1/4 cup of chocolate chips in the microwave or over a double boiler, and drizzle over the cooled cheesecakes. If desired, top with whipped cream and mini chocolate shavings or sprinkles.

Step 9

Chill: Refrigerate the mini cheesecakes for at least 2 hours to set before serving.