Start by taking your graham crackers and use your blender or food processor, or a good old fashioned plastic bag with a mallet to crush up the graham crackers into almost a flour.
Stir sugar in to the graham crackers, and add melted butter, use a fork to mix it all together, then stir in just a pinch of salt.
In a separate bowl cream together the (whipped) cream cheese, ricotta, and sugar.
Add in egg, and blend with hand mixer until fully incorporated.
Mix in 2 Tbs flour until fully incorporated
Use a muffin tin, and line with cupcake liners.
Spoon about a tablespoon of graham cracker crust mixture into the bottom of each liner. Press it down with the back of a spoon. Use more for thicker crust, or less if you want a thin crust on your cheesecake.
Add a few chocolate chips and slivered almonds atop the crust.
Fill the muffin liner cup full with cheesecake mixture.
You should have 4 empty muffin slots, fill each of these with 1/4 cup of water, the water will help the cheesecake bake more evenly.
Bake at 350 for 20-22 minutes, until just set in center. Do not overcook.
Remove from oven.
Let cool in pan for 15 minutes, remove from pan to cooling rack, and let cool an additional 45 minutes.
Put in fridge for minimum of 2 hours.
Toast coconut and slivered almonds for topping with butter until nice and brown.
Remove cheesecake from fridge and spoon toasted coconut and almonds over top of the cheesecakes.
Take your chocolate chips, melt them using the microwave by putting it in a microwave safe bowl, and heating in 20 second intervals, stirring between. Then drizzle over the top of the toasted coconut and almonds.