In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
2. Step
In a large bowl, combine graham crackers, ¼ cup (30g) confectioners’ sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
3. Step
Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
4. Step
Freeze for 10 minutes.
5. Step
In a separate bowl, combine cream cheese, 1 cup (160g) confectioner’s sugar, and vanilla, stirring until smooth.
6. Step
Spread the cream cheese mixture evenly on top of the graham cracker crust.
7. Step
Freeze for one hour.
8. Step
Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
9. Step
In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
10. Step
Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
