1. Let cream cheese and optional coconut butter and oil come to room temperature. This will yield a smoother filling.
2. Make the crust by processing the graham crackers or almond flour with three tablespoons butter or coconut oil in a food processor until fine crumbles form.
3. Line the bottom of an 8 inch square pan with parchment paper. Press the crust very firmly into the pan. Freeze at least 20 minutes.
4. Process the softened cream cheese, powdered sugar, butter or coconut butter, and optional vanilla in a food processor until smooth, scraping down the sides as needed.
5. Spread the cheesecake layer over the crust, then return to the freezer.
6. Melt the chocolate chips, using a microwave or the double boiler method. (I microwave for 1 minute, stir, then heat in 10-second intervals and stir until melted.)Stir in the optional oil if you want a smoother sauce.
7. Either slice into bite size squares and dip each cheesecake bite into the melted chocolate, or pour the chocolate over top of the layers in the pan.
8. Refrigerate or freeze to set the chocolate coating. If not already in bars, slice now.
9. Keep the frozen cheesecake bites in the refrigerator or freezer until ready to serve. Store leftovers refrigerated in a covered container for up to 5 days or frozen for up to 2 months.