Preheat oven to 350 degrees F. Line a regular muffin pan with paper cupcake liners or grease well with nonstick spray.

In a small saucepan melt chocolate and butter until smooth.

Remove from heat and stir in sugar.

Add egg and vanilla extract and stir until smooth.

Fold in salt and flour.

Divide brownie batter between the 12 muffin cups. Bake until brownies just appear set, about 10 minutes. Set aside.

With an electric mixer, beat together the cream cheese, egg, sugar and vanilla until smooth.

Spoon over brownie bottoms, filling cups just over ¾ cup full.

Bake until tops appear dry and centers barely jiggle when shaken, about 12-15 minutes.

Let cups cool completely, about 1 hour at room temperature or chilled in the fridge for 30 minutes.

Beat heavy whipping cream, sugar, and vanilla extract to medium peaks. Spoon or pipe on top of mini cheesecakes.

Drizzle with chocolate sauce and top with berries.

Cheesecakes should be stored in the fridge.