Preheat oven to 325° Fahrenheit.

Line a 6 cup jumbo muffin pan with jumbo muffin liners. Spray lightly into each liner with nonstick cooking spray.

Place the muffin pan onto a sheet pan. Set aside.

In a medium bowl, stir together graham cracker crumbs and butter.

Evenly distribute crumbs into each muffin cup.

Using your fingers or the bottom of a glass, gently press into each cup to compress the crumbs.

Bake for approximately 8 minutes. Allow to cool. Maintain oven temperature.

In the bowl of an electric mixer, using the paddle attachment, blend cream cheese, brown sugar and cornstarch until well combined, stopping the mixer and scraping down the sides of the bowl periodically.

On low speed, add the yogurt and blend well.

Add eggs, one at a time, blending well after each egg addition.

Add vanilla and blend well. The mixture should be very creamy.

Place approximately ¼ cup of the cheesecake batter into each muffin cup.

Crumble approximately ¼ to ½ of a brownie into each cup over the batter.

Evenly divide remaining batter into each cup. Each muffin cup will be very full.

Bake cheesecakes for 20 minutes or until the center of each cheesecake barely jiggles.

Turn oven off and prop oven door open with cheesecakes still in the oven for approximately 10-15 minutes.

Remove cheesecakes from the oven and allow cheesecakes to cool in pan.

Chill cheesecakes, still in the pan, until very cold, approximately 4 hours or overnight.

Remove the cheesecakes from the pan and peel off the cupcake liners. Place cheesecakes onto a serving platter.

Make ganache topping: In a small saucepan, heat the heavy cream to boiling.

Remove the pan from the heat and whisk chocolate chips into the cream until the chocolate melts and the mixture is quite smooth. Allow to cool slightly.

Using a tablespoon, top each cheesecake with some ganache.

Top ganache with some crumbled brownies. Save remaining brownies, if any, for another use.

Refrigerate cheesecakes until ready to serve.