Preheat oven to 325 degrees.

Crust: Place chocolate crunch cookies in food processor and pulse enough to break up the cookies or place them into large plastic bag and use rolling pen to crush them. Pour chocolate cookie crumbs into bowl and add melted butter and sugar. Using a large spatula or your hands - thoroughly combine ingredients. Pour 1 tablespoon crumb mixture into each cupcake liner. Press down well.

Cheesecake filling: In a separate bowl beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend melted chocolate into one cup of cheese cake batter. To fill cupcake liners, pour about 3 tbsp of cream cheese mixture into each cupcake liner, like this . . . 1 tbsp vanilla batter, 1 tbsp chocolate batter, followed by 1 more tbsp vanilla batter. Gently, using either a small knife or small spoon, cut through batters of each cheesecake bite to form a marble effect. Place in the hot oven and bake for approximately 25-27 minutes.

Allow cheesecake bites to chill in fridge 2-4 hours before topping with fruit and serving.

Topping: Wash and dry 30+ small leaves, both sides [I used small rose leaves - look for a nice size & shape]. Brush leaves with melted semi-sweet chocolate; then refrigerate. When set well, carefully peel back leaves from choclate. And then top chocolate leaves onto cooled cheesecake bites along with berries just before serving.