Prepare the mini cheesecake pan: Remove the bottom circles, then flip it upside down and wrap the bottoms of each cup tightly with aluminum foil. Place a larger baking sheet (with at least a 1” lip) on top and flip it right side up. Add the bottom circles back to each cup. The baking sheet needs to be deep enough for a water bath to bake the cheesecakes.

In a medium bowl, add the butter and use an electric hand mixer to cream until smooth. Add the powdered sugar, vanilla, and salt and beat for 2 more minutes. Lastly, add the flour and cocoa powders and mix on low speed until fully combined.

Use a 1 tablespoon cookie scoop to portion the dough between 12 cups in the prepared mini cheesecake pan.

Press the shortbread dough into an even layer and up against the sides slightly in each cup. Place in the fridge to chill for at least 20 minutes.

Meanwhile, preheat the oven to 325 degrees F.

Dock the shortbread dough with the tines of a fork, then bake for about 12 minutes until they’re puffed up and no longer look doughy.

Remove them from the oven and gently press them back down. Allow them to cool completely while you make the cheesecake filling.

In the bowl of a stand mixer fitted with a paddle attachment, add the sugar, orange zest, and salt. Rub them together with your fingers until it resembles wet sand and smells aromatic.

Add the cream cheese and sour cream, and beat on low speed until fully combined and smooth. It’s very important to get all of those lumps out now!

While mixing on low speed, add the eggs one at a time, allowing each to fully incorporate into the mixture before adding another.

Scrape down the sides of the bowl with a rubber spatula, then add in the melted chocolate, orange juice, vanilla, and sifted cocoa powder. Mix on low speed until fully combined. Scrape down the bowl again to ensure everything is properly combined.

Use a large cookie scoop to portion the cheesecake batter between the 12 cups in the mini cheesecake pan, filling each about ¾ full. Smooth out the tops, then tap the pan on the counter a few times to release any air bubbles. Set aside.

For the water bath, fill a 1 quart saucepan with water and bring it to a boil. Once boiling, remove from heat and very carefully pour the water into the bottom baking sheet below the cheesecakes.

Carefully transfer the cheesecakes to the oven. Bake them for 25-30 minutes or until the tops appear matte.

Turn the oven off, crack the oven door, and leave the cheesecakes for 30 minutes.

Then, remove the cheesecakes from the oven and the water bath, and allow to cool completely at room temperature.

Finally, place the pan in the fridge uncovered to chill overnight.

The next day, just before making the ganache, remove the mini cheesecakes from the pan and place on a serving plate.

In a small saucepan, bring the heavy cream to a simmer or about 190 degrees F. Once simmering, remove from heat and add the chocolate. Use a small rubber spatula or spoon to gently stir until the chocolate has melted and the ganache is homogeneous.

Spoon the ganache onto each mini cheesecake, allowing some to drip down the sides.

Top with orange slices and enjoy!