Cheesecake Bites

For the crust 1 1/2 cups (225 g) gluten free cookie crumbs (I used my “Nabisco” GF Honey-Maid Grahams, from Classic Snacks)

unsalted butter, melted and cooled

For the filling 2 8-ounce packages (total: 16 ounces) cream cheese, at room temperature

granulated sugar (can reduce to 1/2 cup (100 g) for a less-sweet version)

kosher salt

cornstarch (or try arrowroot)

eggs (100 g, weighed out of shell) at room temperature

pure vanilla extract

For the chocolate coating 8 ounces bittersweet chocolate, chopped

virgin coconut oil (or vegetable shortening)