Preheat the oven to 325°F (163°C). Grease a silicone muffin tray or line a traditional muffin tin with paper liners.

In a mixing bowl, combine chocolate cookie crumbs and melted butter until well mixed.

Press about a tablespoon of this mixture into the bottom of each muffin cup.

In a small saucepan, mix cherries, sugar, corn starch, and water.

Cook over medium heat, stirring gently until it thickens. Let it cool.

In a large mixing bowl, beat cream cheese and granulated sugar until smooth.

Add egg, sour cream, and vanilla extract, mixing until combined.

Spoon cheesecake filling over the chocolate crust.

Drop dollops of cooled cherry topping on top and swirl with a chopstick or toothpick.

Bake in the preheated oven for 15 to 18 minutes until the centers are set but slightly jiggly.

Let cool to room temperature, then refrigerate for at least two hours.

Heat heavy cream in a saucepan until it simmers.

Pour over dark chocolate chips in a heat-proof bowl and stir until smooth.

Once cooled, drizzle ganache over chilled cheesecakes.

Top with whipped cream, a square of chocolate, and a fresh cherry before serving.