Prepare the Crust

• Preheat your oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
• In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated.
• Press the mixture firmly into the bottom of the prepared pan to form an even crust.
• Bake the crust for 10 minutes, then set it aside to cool while preparing the filling.

Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
• Add sour cream, eggs, vanilla extract, flour, and salt. Mix on low speed until just combined. Avoid overmixing to prevent cracks in the cheesecake.
• Pour the cheesecake mixture over the cooled crust, spreading it evenly.

Bake the Cheesecake

• Bake for 30–35 minutes, or until the center is set and only slightly jiggles when shaken.
• Let the cheesecake cool completely at room temperature. Then refrigerate it for at least 2 hours, or until firm.

Cut and Freeze the Cheesecake Bites

• Use the parchment overhang to lift the cheesecake out of the pan. Place it on a cutting board and cut into bite-sized squares.
• Arrange the cheesecake squares on a parchment-lined baking sheet. Freeze them for at least 1 hour to make dipping easier.

Prepare the Chocolate Coating

• In a microwave-safe bowl, combine the chopped chocolate and coconut oil. Microwave in 20–30 second intervals, stirring after each, until fully melted and smooth.

Coat the Cheesecake Bites

• Dip each frozen cheesecake bite into the melted chocolate, ensuring it’s completely coated. Use a fork to lift it out and let the excess chocolate drip off.
• Place the coated bites back onto the parchment-lined baking sheet.
• Repeat with all bites, then freeze for an additional 15 minutes, or until the chocolate is set.

Serve and Store

• Serve the cheesecake bites chilled for the best flavor and texture.
• Store leftovers in an airtight container in the freezer for up to 2 weeks.