Step 1: Preparing the Base

Start by finely crushing the graham crackers. A food processor is ideal for achieving a uniform texture, but a sealed plastic bag and rolling pin work just as well. In a mixing bowl, combine the crushed graham crackers with melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.

Press the mixture firmly into the cavities of a silicone mold or a cupcake tray lined with paper baking cups. Use the back of a spoon or a small flat object to ensure an even and compact layer. Refrigerate the crusts while you prepare the filling.

Step 2: Creating the Chocolate Cheesecake Filling

Dissolve the gelatine in hot water, stirring until completely smooth. If any crystals remain, microwave the mixture for 10 seconds to fully dissolve. Set this aside to cool slightly.

In a large bowl, beat the cream cheese and sugar together on medium speed until smooth and creamy. This step is crucial for ensuring a lump-free filling, so take your time.

Melt the dark chocolate in the microwave using 30-second bursts, stirring after each interval. Once melted and smooth, add the chocolate to the cream cheese mixture, mixing until well incorporated.

Pour in the heavy cream and vanilla extract, and continue to beat the mixture on medium speed. The filling should be light and fluffy, with a rich chocolate flavor. With the mixer running, slowly add the dissolved gelatine. Mix until everything is well combined.

Pipe or spoon the cheesecake filling over the prepared crusts, filling each mold to the top. Smooth the tops with an angled spatula for a professional finish. Freeze the cheesecakes overnight to ensure they set firmly.

Step 3: Preparing the Chocolate Truffle Topping

To create the ganache, heat the heavy cream in a small saucepan until it’s just about to boil. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for one minute to allow the chocolate to melt, then stir until smooth and glossy.

Set aside two tablespoons of the ganache for drizzling later. Refrigerate the remaining ganache, stirring every 10 minutes, until it thickens to a pipeable consistency. This process can take about 30 minutes, depending on your refrigerator’s temperature.

Step 4: Assembling the Mini Cheesecakes

Carefully remove the frozen cheesecakes from their molds or cupcake liners. Arrange them on a serving platter.

Reheat the reserved ganache for 10 seconds in the microwave to achieve a drizzling consistency. Using a spoon, drizzle the ganache over each cheesecake in decorative patterns.

Fit a piping bag with a French star tip and fill it with the thickened ganache. Pipe a swirl or “kiss” onto the top of each cheesecake. For an extra touch of elegance, garnish the truffle topping with a tiny piece of edible gold leaf.

Refrigerate the assembled cheesecakes for two hours to thaw before serving.