Preheat oven to 350 degrees F. Line an 8by 8-inch baking sheet with foil or parchment paper (I like to measure and cut two sheets of parchment paper, leaving enough so that the extra hangs off the side).
In a small bowl combine the crushed graham cracker crumbs and the butter. Press themixture in the bottom of the prepared pan, using your fingertips to spread it evenly along the bottom.
Transfer baking dish to the preheated oven and bake for 10 minutes, or until light and golden. Reduce heat to 325 degrees F.
To make the filling:
Use an electric mixer to beat together the cream cheese and sugar until smooth and fluffy, approximately 2-3 minutes. Turn mixer on low ad add the sour cream, eggs, vanilla, flour and salt. Continue to beat until just combined- being careful not to overmix!
Pour the cheesecake filling over the prepared crust and smooth out the top with a small rubber spatula. Bake at 325 degrees F for approximately 40 minutes or until cheesecake is slightly puffed up and the center is (mostly) set.
Allow cheesecake to cool completely on a wire rack before transferring to cool completely in the refrigerator overnight OR in the freezer for 3 hours (the cheesecake needs to be firm and COLD or the chocolate will not set).
For the Chocolate Coating:
After cheesecake has had time to freeze, carefully life cheesecake out of the pan and gently peel away the paper or foil. Use a sharp knife and cut the cheese cake into 36 bite-size squares. Cover a large baking sheet with parchment paper.
Place the chocolate and coconut oil in a microwave safe bowl and heat for 1-2 minutes, stirring every 30 seconds, until fully melted and smooth. One at a time, dip cheesecake squares into the melted chocolate, let the excess chocolate drip off and gently place onto the lined baking sheet to rest. Repeat for all cheesecake squares. Drizzle the top of each cheesecake bite with melted dark (or white) chocolate and a light dusting of powdered graham crackers.
Allow all chocolate covered cheesecake squares to set in the refrigerator for at least one hour.
**TIP** if the non-coated cheesecakes bites start to soften from sitting out, leave them in the freezer until ready to dip in the chocolate, working in batches.