Lightly brush melted coconut oil on the sides of a mini tart pan or muffin tin.
Mix together the crust ingredients in a food processor until the mixture resembles crumbs.
Take a bit of the crumb mixture and press it firmly into the bottom and sides of the pan. Repeat with the other 11 sections of the pan. You can get really precise and divide the mixture into 12 equal parts, or you can just eyeball it (the way I did) and estimate how much you need for each mini cheesecake. Set the pan aside.
Mix all of the filling ingredients together in a high powered blender or food processor until smooth and creamy. If you’re using a Vitamix and you’re worried about the mixture getting “stuck”, start on a low speed and gradually increase it. Turn it up the highest speed, and let it blend until completely smooth. It may struggle for a few seconds at the beginning, but once it gets going it should blend smoothly. If it seems too dry, add a few teaspoons of water. Once the filling is smooth and creamy, pour it into the prepared crusts.
Mix together the sauce ingredients in a small bowl.
Drizzle a little bit of the sauce onto each cheesecake. You can use a squeeze bottle or a piping bag, or you can use drizzle with a small spoon.
Use a toothpick to “marble” the chocolate by gently dragging it back and forth.
Place the pan in your refrigerator or freezer for two hours (or overnight) to let the cheesecakes set before serving. Carefully remove the mini cheesecakes from the pan to serve.
Store in an airtight container in the fridge or freezer.