• Step 1: Preheat your oven to 325°F (165°C). Grease a 12-cup mini muffin tin or line it with paper liners.
• Step 2: In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Divide the mixture evenly among the prepared muffin cups, pressing it down firmly to create the crust.
• Step 3: In a large bowl, beat the cream cheese with an electric mixer until light and fluffy. Gradually add the sugar and continue mixing until well incorporated.
• Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
• Step 5: Sift in the cocoa powder and add the vanilla extract and salt. Mix until the batter is smooth and fully combined.
• Step 6: Spoon the chocolate cheesecake batter into the prepared muffin cups, filling them almost to the top.
• Step 7: Bake for 15-18 minutes, or until the centers are almost set. Allow the mini cheesecakes to cool completely in the pan before removing them.
• Step 8: Once cooled, gently remove the mini cheesecakes from the pan and refrigerate for at least 2 hours or up to 5 days before serving.