Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter. Spoon into a mini muffin tin to form crusts. Bake for 5 minutes and let cool.

Beat softened cream cheese until smooth. Add powdered sugar and cocoa powder, then incorporate eggs one at a time until creamy.

Spoon the filling over the crusts, filling nearly to the top. Bake for 15-20 minutes until edges are set but center is slightly jiggly.

Let cheesecakes cool for about 10 minutes. Heat cream until simmering, then stir in chopped chocolate until smooth.

Pour ganache over the cheesecakes, let set at room temperature then refrigerate to firm up.

Garnish with toppings like fresh berries before serving chilled.