Preheat oven to 350 degrees F. Line an 8 by 8-inch square baking dish with foil and spray with non-stick cooking spray.

In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes (longer if using a glass dish). Place on a cooling rack to cool completely.

Reduce heat to 325°F.

Using an electric mixer, beat the cream cheese and sugar until completely smooth and fluffy, about 3 minutes. Scrape down the bottom and sides of the bowl, as well as the mixer attachment. On low speed, add in the sour cream, eggs, vanilla, flour, and salt and beat until just combined. Be careful not to overmix.

Pour the batter over the cooled crust. Tap against the counter a few times to release air bubbles. Bake for 35 to 40 minutes (longer if using a glass dish), or until cheesecake is slightly puffed and the center is set. If the center is slightly jiggly, that's fine.

Let cool completely on a wire rack. Freeze for 3 hours, or until very cold and firm, or overnight.

Once frozen, lift the cheesecake out of the pan and gently peel away the foil. Using a sharp knife, cut cheesecake into 36 bite-size squares. If squares become too soft, freeze until chilled again.

Place the chocolate and coconut oil in a microwave-safe bowl and heat for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Place parchment paper or a silicone baking mat on a rimmed baking sheet. Dip cheesecake squares, one at a time, in the melted chocolate. Let the excess drip off and place on prepared sheet. Repeat for all the squares then refrigerate until the chocolate is set. Serve or store the squares in an airtight container in the fridge or freezer.