Add both candy canes to your food processor fitted with the s-blade. Mix on high until broken into fine to small pieces (some will be powder). Transfer to a separate bowl or container.
Now add the remaining crust ingredients to your food processor. Pulse until mixture can be formed into a "dough" when pressed between two fingers. If the mixture is too dry, add more dates and if the mixture is too moist, add more almonds. Add one to two tablespoons of the blended candy cane to the crust mixture and pulse a few times. Taste mixture, if desired, and more chocolate chips or blended candy cane to taste.
Line muffin tin with cupcake liners. Press the crust mixture into the bottom of each muffin cup to form a firm bottom (you may have a little leftover). Transfer muffin tin with formed crusts into the fridge or freezer.
Set the chopped cookies aside. Open the can of refrigerated coconut milk and scoop out 3/4 cup of the cream (the solid part is the cream, save the rest for smoothies), add it to your blender along with all remaining filling ingredients. Blend on high until smooth, scraping down the sides as needed. Taste mixture. If more tartness is desired, add more lemon, if more sweetness is desired, add more maple syrup.
Remove the muffin tin from the fridge/freezer. Using a spoon, mix cookies into cheesecake filling. Pour filling into muffin cups. Place cheesecakes in the freezer overnight.
After cheesecakes have frozen, remove from the freezer and let sit at room temperature for 15 minutes. Carefully peel off cupcake liners.
Heat water in the bottom pan of a double boiler. Once boiling, turn heat to low and in the top pan add chocolate chips, milk, and maple syrup. Whisk until chocolate is melted and smooth. Remove from heat.
Glue a cookie to the top of each mini-cheesecake with a small spoonful of chocolate drizzle. Next, using a spoon, pastry bag, or squeeze bottle, drizzle more chocolate over the top of each cheesecake, then sprinkle with remaining candy cane.
Place cheesecakes in the fridge to let the chocolate set and the cheesecakes defrost completely (about one to two hours, or about 15 to 30 minutes at room temperature for defrosting).