Follow these steps to make your own batch of mini egg cheesecake bites:

1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
2. In a small bowl, mix the graham cracker crumbs with the melted butter until well combined. Divide this mixture among the lined muffin cups, pressing down firmly to create the crust.
3. In a medium bowl, beat the cream cheese, sugar, and vanilla extract together until smooth. Add the eggs one at a time, beating just until combined.
4. Gently fold in the coarsely chopped mini chocolate eggs.
5. Spoon the cream cheese mixture over the crusts, filling each cup about three-quarters full.
6. Bake for 20-25 minutes, or until the centers are set. I often check at 20 minutes to prevent overbaking, just like my abuela taught me to keep an eye on her tortillas.
7. Allow the cheesecakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until melted and smooth.
9. Drizzle the melted chocolate over the cooled cheesecake bites. Let the chocolate set before serving.