Preheat your oven to 350°F and grease all the molds of a mini cheesecake pan.

Melt the butter and semi-sweet chocolate in a saucepan over low heat. This will take some time, but resist the temptation to turn up the heat or use the microwave—burnt chocolate is irreversible!

While the chocolate is melting, whisk the eggs and ¾ cup sugar together until well combined. Sift the flour, baking powder, salt, and cocoa powder to avoid lumps. By now, the chocolate should be melted or nearly there. Let it cool slightly before adding it to the egg and sugar mixture, as we don’t want the heat to scramble the eggs.

Once the chocolate is mixed in, gradually add the dry ingredients, about ½ cup at a time, to prevent lumps and make it easier to combine. Scoop approximately 2 tablespoons of the batter into each mold. Bake for about 12 minutes, or until a toothpick inserted into the center comes out clean.

Once done, remove from the oven and let the brownies cool while you prepare the cheesecake batter. Lower the oven temperature to 325°F.

In the bowl of a stand mixer, combine the cream cheese and sour cream, and beat with a whisk attachment until smooth. Add the sugar, salt, and vanilla, then beat until fully incorporated. Add the egg and egg yolk, beating until combined. Scrape down the sides of the bowl and mix again until smooth.

Mix the instant espresso powder with 1 teaspoon of warm water, whisking until smooth. Add this to the batter along with the Bailey's Irish Cream and ground cinnamon. Fold everything together until well combined.

Spoon the cheesecake batter into the molds with the baked brownie base, filling each mold almost to the top (about 2 tablespoons worth). Place the pan in the oven and bake for 12 minutes. Afterward, turn off the oven and leave the mini cheesecakes inside, with the door closed, for an additional 10 minutes.

Remove from the oven and let the cheesecakes cool completely at room temperature before refrigerating for at least 4 hours.

Once the cheesecake brownie bites are fully cooled, remove them from the refrigerator and carefully release them from the molds.

To make the ganache, heat the cream to just below boiling, then pour it over the chopped semi-sweet chocolate in a bowl or mixing cup. Let it sit for 10 minutes, then stir until smooth. Spoon about ½ teaspoon of ganache onto the top of each cheesecake. Garnish with shaved chocolate.

Serve immediately, or chill the cheesecakes to allow the ganache to set.

Store the prepared cheesecake bites in the refrigerator for up to 3 days.