Line 12 standard muffin tins with plastic wrap. In a small bowl, combine the sugar and chocolate wafer crumbs. Stir in melted butter. Divide the chocolate wafer mixture among the prepared muffin tins. Press mixture into each well forming a small cup. Place in freezer to chill while preparing filling.
In an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until medium-stiff peaks form. Transfer whipped cream to another bowl and set aside. Return mixer bowl to mixer, switch to paddle attachment and beat the cream cheese, crème fraîche, and confectioners' sugar on medium speed until combined. Add 1/4 cup of puree to the mixer and beat until combined, scraping down the sides of the bowl as needed. Add remaining puree and mix until incorporated. Gently fold whipped cream into the cream-cheese mixture until combined. Spoon filling into crusts and freeze until firm, about 30 minutes.
While the cheesecakes are chilling, prepare the chocolate ganache. Place the chopped chocolate in a heatproof bowl; set aside. Heat the cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour over chocolate. Let stand one minute, then add butter and stir until smooth. Let stand, stirring occasionally until slightly thickened.
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.