Preheat your oven to 325°F (160°C).

Line a 12-cup muffin tin with paper liners.

Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a mixing bowl. Press mixture into the bottom of each muffin liner and bake for 5 minutes.

Blend the softened cream cheese and granulated sugar using a hand mixer until smooth. Add vanilla extract and sour cream, mixing until incorporated.

Gradually add the eggs one at a time, mixing on low speed until just combined.

Evenly divide the cheesecake batter among the muffin cups, smoothing the surface.

Bake for 20-25 minutes until edges are set and centers jiggle slightly.

Turn off the oven and leave the cheesecakes inside with the door ajar for about 1 hour.

Let them cool at room temperature before refrigerating for at least 2 hours.

Melt the chocolate chips and heavy cream together in a saucepan over low heat, stirring until smooth.

Drizzle the ganache over each cheesecake and sprinkle with chopped pistachios.