1. Preheat oven to 325° F. Place a mini silicone tart pan (or a muffin pan) on a sheet pan. Lightly oil wells.
2. Using a stand mixer or hand mixer, beat cream cheese with mix on medium-high until smooth. Scrape the sides of the bowl. Beat in eggs one at a time. Add yogurt and beat until smooth.
3. In a bowl, combine crumbs with butter. Place 1 tsp of crust mixture into each cavity and press lightly.
4. Using a piping bag or Ziploc bag with the corner cut off, top crumb crusts with cheesecake filling.
5. Bake for 24–26 minutes. Cool 10 min before unmolding onto cooling racks.
6. Place chocolate chips and cream in a microwaveable dish. Microwave on high 30–40 sec, or until chocolate is melted and smooth. Stir in rum extract.
7. Place cooling racks with cheesecake bars onto the sheet pan. Drizzle ganache over bars.
