Chocolate Crackle Cheesecake Cups: A Decadent Dessert in Every Bite

Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper cupcake liners.
In a small bowl, combine the chocolate wafer crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Spoon about 1 tablespoon of the crumb mixture into each muffin cup and press it down firmly using the back of a spoon. Bake for 8 minutes, then remove from the oven and set aside to cool slightly.
Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and heavy cream. Mix until fully combined and smooth.
Assemble the Cheesecake Cups:

Pour the cheesecake filling into each muffin cup, filling it about 3/4 full over the cooled crust.
Bake at 325°F (160°C) for 18-20 minutes, or until the centers are set but still slightly jiggly. Turn off the oven and let the cheesecake cups cool in the oven with the door ajar for 1 hour. Then remove them from the oven and let them cool completely at room temperature.
Make the Chocolate Crackle Topping:

In a microwave-safe bowl, melt the chocolate chips and butter together in 20-30 second intervals, stirring between each, until smooth and fully melted.
Stir in the powdered sugar until the mixture is glossy and thick. Let it cool for a few minutes to thicken slightly.
Spoon a small dollop of the chocolate crackle mixture on top of each cheesecake cup, then spread it gently to cover the surface. Let it set for 10-15 minutes at room temperature or place the cups in the refrigerator for faster setting.
Serve:

Once the chocolate topping has hardened, the cheesecake cups are ready to serve. Top with whipped cream, berries, or a drizzle of chocolate sauce if desired.
Serving and Storage Tips: