Prepare the Crust:
Preheat your oven to 325°F (163°C). Line an 8-inch square baking pan with nonstick aluminum foil or parchment paper, allowing it to overhang on at least 2 opposite sides for easy removal. Set the pan aside.
In a medium-size bowl, combine the cookie crumbs and melted butter. Mix until all the crumbs are evenly moistened.
Press the crumb mixture firmly into an even layer on the bottom of the prepared pan, slightly pressing up the sides. Set aside.
Prepare the Filling:
In a medium-sized bowl, beat the room-temperature cream cheese with a hand mixer (or use the paddle attachment on a stand mixer) until light and fluffy.
Add the sugar, salt, and cornstarch, beating until well combined and the mixture appears whipped.
Add the eggs and vanilla, and beat until just combined and smooth, making sure not to overbeat. The mixture should be pourable.
Pour the filling over the prepared crust and spread it into an even layer. Tap the bottom of the pan on the counter a few times to release any trapped air bubbles.
Bake:
Place the pan in the center of the preheated oven and bake until just set, about 30 minutes. The filling should be set with only a slight jiggle in the center when gently shaken.
Remove from the oven and allow to cool in the pan for about 20 minutes.
Chill the Cheesecake:
Cover the cooled cheesecake tightly with plastic wrap and place it in the freezer until very firm, about 2 hours.
Slice into Bites:
Once firm, remove the cheesecake from the freezer and peel away the plastic wrap. Lift the cheesecake out of the pan using the overhanging parchment or foil.
Using a sharp knife, slice the cheesecake into 64 one-inch squares, cleaning the knife frequently for clean edges.
Make the Chocolate Coating:
In a large, deep bowl with high sides, combine the chopped chocolate and coconut oil. Melt over a double boiler or in the microwave, stirring occasionally in 30-second increments at 60% power.
Allow the melted chocolate to sit at room temperature until it begins to thicken slightly.
Dip the Bites:
Holding each cheesecake bite by the crust with your fingertips, dip it into the chocolate coating, covering at least halfway up the sides.
Place the coated bites crust-side down on a piece of parchment paper. Allow them to sit until the chocolate is fully set.
Store any leftovers in a sealed container in the refrigerator or freeze for longer storage.