Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed chocolate cookies with melted butter until the mixture resembles wet sand. Line a muffin pan with paper liners and press the mixture into each liner to form a crust. Bake for 8-10 minutes until set, then cool completely.

In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth. Gradually add eggs, mixing well after each addition. Incorporate sour cream and melted chocolate until fully combined.

Pour the cheesecake filling over the cooled crusts, filling each liner three-quarters full. Bake for approximately 20 minutes until edges are set but centers remain slightly jiggly. Allow to cool at room temperature for 30 minutes before chilling.

Cover each muffin cup with plastic wrap or foil and refrigerate for at least 1 hour until fully set.

In a small saucepan, heat heavy cream until about to boil. Pour over chopped chocolate and let sit for a minute, then stir until smooth.

Remove cheesecakes from refrigerator and drizzle or spoon chocolate ganache over each cheesecake. Optionally pipe chocolate whipped cream on top.

Peel the liners away from the cheesecakes and plate them. They can be enjoyed immediately or kept chilled until ready to serve.