Add paper (or foil) cupcake liners to a 12-cup muffin tin.
In a food processor with the s-blade, add all crust ingredients. Mix on high until a "dough" can be formed when pressed between your fingers. If "dough" is too moist, add more almonds. If too dry, add more dates. Press firmly into the bottom of each paper liner to form crusts. Place muffin tin in the freezer.
Add all cheesecake ingredients to your blender. Mix on high until completely smooth (this could take several minutes). Stop and scrape down the inside walls of the blender as needed. When the mixture is smooth, remove the muffin tin from the freezer and pour the mixture over each crust, filling each cup to the top. Place muffin tin back in the freezer and leave overnight.
The next day, remove the muffin tin from the freezer. Let the cheesecakes sit at room temperature until you can pop them out of the tin, about 10 - 15 minutes. Do not let them get too soft. If needed, you can use a butter knife to pop them out.
Carefully remove the cupcake liners from each cheesecake. You want to do this while they're still mostly frozen. Place the cheesecakes on a cutting board or a large platter.
Decorate the tops of the cheesecakes with your extra berries. If not using the drizzle, place cheesecakes in the refrigerator until completely defrosted, about 1 to 2 hours. Once defrosted, you can press down on the berries to ensure they stay in place.
If making the chocolate drizzle, using a *double boiler, heat water in the bottom pot until boiling. Turn heat to low and add all drizzle ingredients to the top pot. Whisk until chocolate is melted and ingredients are smooth and combined. If chocolate clumps, add a little water, put a lid on the pot, and turn off the heat. After a minute or so you should be able to re-whisk the drizzle and get it smooth again.
Use a spoon to drizzle the chocolate over the cheesecakes. You can also use it to secure the berries into place. Place cheesecakes in the refrigerator until completely defrosted, about 1 - 2 hours.