• Preheat oven to 350 degrees (180 C)
• Melt chocolate chips in bain marie, careful not to overheat. Heat just until chocolate is melted and allow to cool at least ten minutes. Set aside.
• Make sure cream cheese, sour cream, eggs are at same temperature (approximate 70 degrees F)
• Mix cream cheese until smooth. Keep your beater on low. I like to use a hand beater for cheesecake. You may need to cut cream cheese into pieces and microwave for a few seconds. I do same with the sour cream. You want them at the same temperature (about 70 F).
  
• Add the sweeteners 1/4 cup at a time, scraping along the sides, making sure all sweeteners are incorporated.
• Add Sour Cream. Mix well, but keep beater on low.
• Add melted chocolate and cocoa powder, salt, scraping along the sides and bottom to fully incorporate.
• Add egg by hand, not beater. Make sure to fully incorporate and scrape down against sides to make sure everything is incorporated.
• This will make 4 to 6 small jar servings, depending on your jars. They will not raise much. Pour into jars, placed on baking sheet.
• Turn oven down to 325 F. Bake on a baking sheet for 15 minutes. Put a tray of water on bottom of oven. This keeps the cheesecake light.
• Cool completely before adding chocolate ganache.

Chocolate Ganache

• Heat ingredients chocolate chips and heavy cream in bain marie (double boiler) until chocolate is melted. Slightly cooll before adding. You don't want to wait until the ganache sets too thick.

  If you do that, just reheat. If you don't think it's thin enough add a tablespoon of heavy cream if reheating. You may not use it all.
  
• Once cheesecakes are cooled, spoon ganache over cheesecake.

Refrigerate or Freeze

• Keep cheesecakes refrigerated up to five days. You can also freeze for up to three months.