Crust

1. Preheat oven to 350F/180C and line a muffin pan with liners.
2. Use a food processor or a plastic bag and rolling pin to crush the Speculoos cookies into crumbs. Put crumbs in a medium bowl, add melted butter, sugar and mix until fully combined. Press one heaping tablespoon of crumbs into the muffin liners and use the top of a spice jar to pack in tightly. Bake for 5 minutes and set aside.

Cheesecake

1. In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with electric handheld mixer beat cream cheese for 2 minutes on low speed, there should be no lumps. Add in sugar and mix until full combined. Mix in the cocoa powder, vanilla extract, melted chocolate, and sour cream. Make sure everything is fully combined and there are no streaks. Mix in the eggs until fully combined. Gently fold chocolate chips in.
2. Pour the cheesecake mixture on top of the crust into 2/3 full. Bake for 17-20 minutes, until the cheesecakes are not jiggling, if the cheesecakes crack they are beginning to overbake. Turn the oven off and open the door and let the cheesecakes cool inside the oven for 30 minutes. Transfer the cheesecake pan to a wire rack to cool for thirty minutes then cover and place in the refrigerator to chill for at least 4 hours or overnight.

Topping

1. Scoop a small dollop of whipped cream on top of mini cheesecake and top with a fresh berry. Store leftover cheesecakes in an airtight container in the refrigerator for up to 4 days.