Press mixture evenly over bottom of each muffin cup to compact.
Bake in preheated oven for 20 minutes, or until centers are just set and appear dry.
If you have not, go ahead and melt your white chocolate, then place into a small zip-top bag; set aside.
Remove cheesecakes from fridge. Run a small knife (a grapefruit knife works very well, if you have one) around each cheesecake and remove from pan; set on serving platter.
Spoon some ganache on tops of cheesecakes ans spread, leaving a little bit of room around the edges (you will probably have some ganache leftover).
Store leftover cheesecakes in fridge.