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

Spoon approximately 1 tablespoon of brownie batter into each lined muffin cup and bake for 8–10 minutes until just set.

In a mixing bowl, beat softened cream cheese until smooth. Gradually blend in sugar, egg, vanilla extract, and heavy cream.

Pour cheesecake mixture over cooled brownie bases, then tap the pan to remove air bubbles.

Bake cheesecakes for 15–18 minutes until centers are set but slightly jiggly. Cool them on a wire rack.

Heat 3 tablespoons of heavy cream until steaming, pour over chocolate chips, and stir until smooth for ganache.

Once cooled, top each cheesecake with ganache and sprinkle with mini chocolate chips.