While chilling the chocolate, beat the heavy cream in a large bowl until soft peaks form. Set aside.
Remove the egg bites mold from the fridge. Pop the chocolate out of the mold and then replace. (This process is to make it easier to remove the whole cheesecake bites later.)
Place 2 tablespoons of the cheesecake mixture into each hole of the egg bites mold, over the chocolate.
Re-melt the reserved chocolate over low heat if necessary. Remove the egg bites mold from the fridge. Place 1 – 1.5 tablespoons of the chocolate over the cheesecake mixture. (Reserve about 2 tablespoons of the chocolate for drizzling later if desired.)
Chill for another 90 – 120 minutes or until set.
Remove from the fridge. Run a spatula that came with your egg bites mold around each hole. Clean the spatula whenever necessary. Then invert on a plate. Remove the cheesecake bites carefully.
If you reserved the chocolate, drizzle over top. Chill for 5 minutes until set.
Calories 257 kcal, Protein 4.5 g, Total Fat 25.9 g, Total Carbohydrate 7.5 g, Dietary Fiber 2.8 g, Sugar 2.8 g