Pop the frozen cheesecake right out of the pan and place on a large cutting board.
Use a long serrated knife if you’d like cut the edges off of each side. Totally optional, this does help create even little squares and you’ll probably want to sample it at this point anyhow, right? Now, cut the cheesecake in half then half again so that you’ll have 4 pieces. Cut each of those again in half, then half again. Continue until you have petite fours size bites. You can cut them into any size or shape you want. Remember, you may end up with more or less cheesecake bites depending.
Place the cheesecake bites on a silicone mat lined baking sheet (you’ll see why this is a good idea a little later…) and back in the freezer until frozen again and while you work on the chocolate.
While your cheesecake bites are back in the freezer, place the hot cream over the chocolate chips. let it sit for a few seconds then stir until smooth. If you still have some chunks of chocolate, you can place in the microwave (or over a double boiler) for a little bit at a time until melted.
Let the chocolate cool and come to room temperature while your cheesecake bites are still in the freezer. If the chocolate is too hot, it will start to melt your cheesecake.
Carefully dip each frozen cheesecake bite into the melted chocolate. Let the excess chocolate drip off slightly then turn over and place the cheesecake bites back on the lined baking sheet. The silicone mat will make it easy to clean up and prevent the cheesecakes and chocolate from sticking to the pan.
Place the cheesecakes back in the freezer for about 20-30 minutes or until frozen before serving.
