Heat oven to 325°F. Combine graham crumbs, 2 tbsp sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
Beat together cream cheese, vanilla and 3/4 cup sugar. Add eggs, one at a time, mixing on low speed after each just until blended. Spoon cheesecake filling over crusts. Bake 25-30 min., until centres are almost set. Remove from oven and let cool completely on the counter, then chill in the fridge for two hours.
Make the ganache: Heat heavy cream until it starts to boil (don’t let it burn). Put chocolate chips in a heat-proof bowl and pour hot cream over them. Stir together until chocolate chips are melted and mixture is well blended and smooth. Pour a thin layer of ganache over each cheesecake. Top with two or three blueberries and a sprig of mint. Chill in refrigerator for 10-30 minutes, until chocolate is set.
Makes 18 cheesecake cups