Preheat oven to 350 degrees. Add paper liners to 18 muffin cups.
Combine the graham cracker crumbs, cocoa powder, brown sugar, and butter in a bowl. Add about 2 Tbsp of the mixture to each muffin put. Use your fingers to press down to create the crust.
Add the cream cheese to a bowl and use a hand mixer to beat until smooth.
Add the sugar and beat until well combined.
Add the eggs and vanilla and beat until creamy.
Stir in the sour cream by hand.
Use a cookie scoop to add the mixture to each muffin cup. You should have just enough mixture to fill all 18 cups. Do not overfill.
Bake on the middle rack for 15-20 minutes. The cheesecake will not look wet, but the center should jiggle when moved.
Remove the muffin pan to a cooling rack and let cool for at least one hour.
Combine the chocolate and heavy cream in a microwave safe glass. Heat for 45 seconds and remove from the microwave. Stir to combine and let sit for about 5 minutes so the ganache will slightly thicken.
Add the chocolate to a pastry bag with a small round tip. Pipe eyes, a nose, and a mouth onto each cheesecake.
Store in an airtight container in the fridge or serve immediately.
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Preheat oven to 350 degrees. Add paper liners to 18 muffin cups.
Combine the graham cracker crumbs, cocoa powder, brown sugar, and butter in a bowl. Add about 2 Tbsp of the mixture to each muffin put. Use your fingers to press down to create the crust.
Add the cream cheese to a bowl and use a hand mixer to beat until smooth.
Add the sugar and beat until well combined.
Add the eggs and vanilla and beat until creamy.
Stir in the sour cream by hand.
Use a cookie scoop to add the mixture to each muffin cup. You should have just enough mixture to fill all 18 cups. Do not overfill.
Bake on the middle rack for 15-20 minutes. The cheesecake will not look wet, but the center should jiggle when moved.
Remove the muffin pan to a cooling rack and let cool for at least one hour.
Combine the chocolate and heavy cream in a microwave safe glass. Heat for 45 seconds and remove from the microwave. Stir to combine and let sit for about 5 minutes so the ganache will slightly thicken.
Add the chocolate to a pastry bag with a small round tip. Pipe eyes, a nose, and a mouth onto each cheesecake.
Store in an airtight container in the fridge or serve immediately.
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