Using a hand mixer, mix together cream cheese, sour cream, heavy cream and stevia.

Spoon into cupcake molds and freeze for 1 to 2 hours.

Ganache:

Slowly heat the cream over medium heat, stirring constantly. When bubbles begin forming around the edge, remove from the heat. Add chocolate, stirring regularly until a smooth thick ganache is formed. If your ganache is too thick, heat it slightly.

Pour the ganache over the top of the frozen cheesecakes.

Ganache can be stored for 2 weeks in an airtight container in the fridge. Heat slightly to return to a liquid consistency.