Preheat your oven to 325°F (163°C) and prepare a muffin tin with paper liners, lightly sprayed with nonstick cooking spray.

Spoon about 1 tablespoon of brownie batter into each muffin liner and bake for 8-10 minutes until set but soft.

In a mixing bowl, beat softened cream cheese until smooth, then add sugar, egg, vanilla extract, and heavy cream. Mix until creamy.

Divide cheesecake batter evenly over cooled brownie bases and gently tap the muffin pan to release air bubbles.

Bake for 15-18 minutes until centers jiggle slightly. Cool in the pan for 10 minutes then transfer to wire rack.

Chill in the refrigerator for at least 2 hours, or preferably overnight.

Heat 3 tablespoons of heavy cream until steaming, pour over chocolate chips, let sit for a minute, then stir until smooth.

Drizzle ganache over chilled cheesecakes and sprinkle with mini chocolate chips for garnish.