Preheat your oven to 325°F (163°C) and mix graham cracker crumbs with melted butter until sandy. Press the mixture into mini cupcake liners.

Beat softened cream cheese and granulated sugar until creamy. Gradually mix in cocoa powder and then add the egg, mixing until combined.

Pour the filling into each crust about three-quarters full. Bake for approximately 15 minutes, until set around the edges.

Let the cheesecakes cool at room temperature for about 10 minutes, then chill in the refrigerator for at least 2 hours.

While the bites chill, heat the heavy cream until simmering. Pour it over chopped chocolate and stir until smooth to create ganache.

Carefully remove the bites from the muffin tin, drizzle ganache over each, and garnish with fresh berries or caramel before serving.