Preheat oven to 325 degrees. Line an 8x8-inch or 9x9-inch metal square baking pan with foil, set aside.
n a small mixing bowl, combine the melted butter, graham cracker crumbs, granulated sugar, and salt. Mix until the crumbs are moist.
Transfer the mixture to the prepared pan. Press to create a firm, even crust. Bake for 6-8 minutes, then remove and allow to cool.
In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), add the cream cheese, sugar and flour. Beat on medium speed for 3 minutes until smooth.
With mixing speed on low, gradually add the sour cream, heavy cream, and vanilla. Beat for 2 minutes on medium speed.
Add eggs one at a time, mixing well after each addition. Beat for an additional minute on medium speed.
Pour filling over the baked crust. Tap the pan on the counter 3 times. Return to the oven and bake for 25-28 minutes or until the edges are set and the center is slightly jiggly. Crack the door to the oven and allow the cheesecake to rest for 10 minutes before transferring the pan to a wire rack to cool completely. Chill in the refrigerator for at least an hour before transferring to the freezer.
Place cheesecake in freezer for 15 minutes before slicing. To slice, us a long, sharp chef's knife. Cut into 1/2-inch to 1-inch squares, depending on the size you prefer.
Melt chocolate wafers in small but deep microwave safe bowl. Using a toothpick, insert it into the side of each cheesecake bite. Dip the cheesecakes into the chocolate and swirl to remove excess. Transfer to a parchment or silicone lined baking sheet. Allow to chill in the refrigerator for 15 minutes before serving.