Preheat oven to 350°F. Grease a 12 cavity mini cheesecake pan with baking spray.

In a small food processor, blend cookies into fine crumbs. Process with butter until combined. Divide between prepared cheesecake cavities, adding 1 small cookie scoop each. Press down firmly into an even layer. Bake for 5 minutes. Set aside and allow crust to cool.

Dissolve gelatin in water, let sit for 5 minutes. Microwave jam for 30-45 seconds or until warm. Whisk until smooth. Whisk in gelatin mixture until dissolved and broken down. Cool to room temperature.

Meanwhile, in a large bowl or stand mixer, beat cream cheese until smooth. Mix in sugar, vanilla and salt until smooth. Add jam mixture and 1 drop of red food coloring, mixing until combined.

In a separate large bowl, beat 1/2 cup heavy cream to stiff peaks. Fold whipped cream into cream cheese mixture until no streaks remain. Transfer batter to a large piping bag or plastic bag with the end snipped off. Fill cheesecake pan cavities roughly 2/3 full.

Transfer pan to refrigerator to chill for 6-12 hours or overnight. When cheesecakes are set, carefully remove from pan. Remove cheesecake pan bottom from each crust.

Meanwhile, heat 1/2 cup heavy cream in a small saucepan until steaming. Remove from heat, gently stir in 4 ounces chopped chocolate until smooth. Allow ganache to sit for 10-15 minutes or until nearly room temperature.

Place cheesecakes on a wire rack over a baking sheet. Slowly pour ganache over cheesecakes. Transfer to refrigerator to set for several hours.