1. Preheat the Oven:

• Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.

2. Make the Crust:

• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are fully coated with butter.

• Divide the mixture evenly between the muffin cups, pressing it down with a spoon or your fingers to form a firm crust. Bake for 5-7 minutes, then remove from the oven and set aside to cool.

3. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and cooled espresso.

• Add the sour cream and flour, mixing until everything is well incorporated.

4. Fill the Muffin Tin:

• Spoon the cheesecake batter evenly over the cooled crusts in each muffin cup, filling them almost to the top.

5. Bake the Cheesecakes:

• Bake for 18-22 minutes, or until the cheesecakes are set but still slightly jiggly in the center. Allow them to cool to room temperature, then refrigerate for at least 4 hours or overnight for the best texture.

6. Prepare the Chocolate Drizzle (Optional):

• In a small microwave-safe bowl, melt the chocolate chips and coconut oil (or butter) in 20-second intervals, stirring in between, until smooth and melted.

• Drizzle the chocolate over the cooled mini cheesecakes just before serving.

7. Serve:

• Once the cheesecakes are fully chilled, remove them from the muffin tin and peel off the paper liners. Serve with a drizzle of melted chocolate and enjoy!