Prep your cups: Set out 8–10 small jars, ramekins, or sturdy cupcake liners in a muffin tin. This recipe fills about 8 generous portions or up to 10 smaller ones.

Make the crust: Stir cookie or graham cracker crumbs with melted butter until they look like damp sand. If you pinch the mixture, it should hold together. Spoon 2–3 tablespoons into each cup and press down firmly with the back of a spoon. Chill while you make the filling.

Melt the chocolate: Add chopped chocolate to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring between each until smooth. Set aside to cool until just warm to the touch. You want it fluid, not hot.

Whip the cream: In a cold bowl, beat heavy cream to medium-stiff peaks. It should hold shape but still look silky. Set aside in the fridge.

Beat the cream cheese: In a separate bowl, beat softened cream cheese with powdered sugar, vanilla, and a pinch of salt until completely smooth and fluffy, about 2–3 minutes. Scrape the bowl so there are no lumps.

Add sour cream: Mix in sour cream until the filling looks glossy and unified. Taste and adjust sweetness if needed.

Incorporate the chocolate: Stream the cooled, melted chocolate into the cream cheese mixture while mixing on low. Blend just until evenly combined and chocolatey.

Fold in whipped cream: Use a spatula to gently fold the whipped cream into the chocolate cheesecake base. Work in three additions, folding until no streaks remain. Don’t overmix.

Fill the cups: Spoon or pipe the filling over the chilled crusts. Smooth the tops or make soft swoops with the back of a spoon.

Chill to set: Cover and refrigerate at least 3 hours, or up to overnight, until the cups are firm enough to scoop and hold shape.

Finish and serve: Top with berries, whipped cream, chocolate shavings, or a pinch of flaky salt. Serve cold.