• Preheat your oven to 325°F. Line an 8-inch square baking pan with nonstick aluminum foil or parchment paper that overhangs the sides of the pan on at least 2 opposite sides. Set the pan aside.

Prepare the crust.

• In a medium-size bowl, place the cookie crumbs and the melted butter, and mix until all the crumbs are moistened.
• Place the cookie crumb mixture in the prepared pan and press firmly into an even layer on the bottom of the pan and very slightly up the sides. Set the pan aside.

Prepare the filling.

• In a medium-sized bowl, place the cream cheese and beat with a hand mixer (or the paddle attachment in a stand mixer) until light and fluffy.
• Add the sugar, salt, and cornstarch, and beat to combine well. The mixture should appear whipped.
• Add the eggs and vanilla, and beat until just combined and smooth (do not overbeat). The mixture should be pourable.
• Pour the filling on top of the prepared crust, and spread it into an even layer. Bang the bottom of the pan on the kitchen counter a few times to release trapped air bubbles.

Bake.

• Place the pan in the center of the oven and bake until just set (about 30 minutes). The filling is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth.
• Remove from the oven and allow to cool in the pan for about 20 minutes.

Chill the cheesecake.

• Cover the cooled pan of cheesecake tightly with plastic wrap and place it in the freezer until very firm (about 2 hours).

Slice into bites

• Remove the cheesecake from the freezer, remove the plastic wrap, and lift the remove from the pan.
• Using a sharp knife, slice into 64 1-inch squares, cleaning the knife frequently to ensure clean edges.

Make the coating.

• Place the chopped chocolate and coconut oil in a large, deep bowl with high sides. Melt over a double boiler or in the microwave, stirring occasionally, in 30-second increments at 60% power.
• Allow the chocolate to sit at room temperature until it begins to thicken a bit.

Dip the bites.

• Holding each bite by the crust with your fingertips, dip it into the chocolate coating at least halfway up the sides.
• Place, crust side down, on a piece of parchment paper. Allow the bites to sit until the chocolate is set.
• Store any leftovers in a sealed container in the refrigerator or the freezer for longer storage.