Line your cupcake tins with liners, spray with non-stick spray, and add one cookie per tin.
To prepare you chocolate sauce, combine all of your sauce ingredients in a small bowl and whisk to combine. Place in a sealed container and chill in your refrigerator and allow to set (it will thicken as the coconut oil firms up, about 15 minutes). If your sauce solidifies too much, just place your sealed container in a bowl of hot water (coconut oil has a melting point of 76 degrees Fahrenheit).
In your food processor add your tofu and blend until smooth. Add in your coconut milk, sugar, lemon zest & juice, vanilla extract, and blend until fully incorporated (you’ll want to scrape down the sides to ensure everything is well blended). Add your mixture into a medium sauce pan and whisk in your agar agar, potato starch, and bring to a boil, occasionally whisking. Once your cheesecake filling is boiling, reduce the heat and let simmer for 2 minutes, occasionally whisking. Carefully pour your mix into your prepared muffin tins. To make the chocolate swirls, gently dollop 1/2 – 1 Tablespoon of your chocolate sauce atop of each cheesecake bite and use a knife to swirl through your dollops and around the top.
Pop your cheesecake into your refrigerator to set (it should take about 30-45 mins to firm up).