Preheat the oven to 350F. Spray a cheesecake pan with cooking spray or line a muffin pan with 12 muffin liners, set aside.

In a medium dish combine graham cracker crumbs, melted butter, light brown sugar and ground cinnamon. Spread evenly in the cheesecake or muffin pan and press.

Put cream cheese, granulated sugar and light brown sugar in a large dish and mix, medium speed, until it gets creamy, then add eggs,

Greek yogurt and vanilla and mix until well combined. Stir in chocolate chips.

Spread over the graham cracker layer and bake for 13-15 min, turn the oven heating off, leaving the door open and leave the cheesecakes for 5 more minutes.

Take them out of the oven to cool completely, then take them out of the cheesecake pan and remove the muffin liners. Leave them in the fridge for 2-3 h.

Put heavy cream in a pan and heat it on medium heat. Remove before it boils. Add chocolate chips. Cover it.

Leave for about 4 minutes, for the chocolate chips to melt. Stir until you get fine chocolate ganache. Spread evenly over the cheesecake.

In a medium dish mix heavy cream with an electric mixer, medium speed, add brown sugar and vanilla and mix until stiff peaks form.

Top with whipped cream. Drizzle with chocolate sauce. Spread graham cracker crumbs.