In a mixing bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted unsalted butter. Stir the mixture until fully blended and crumbly. Press the crust mixture into the bottom of individual serving cups. Refrigerate for 10-15 minutes to set the crust.

In a large mixing bowl, beat room-temperature cream cheese until smooth and creamy. Gradually add in brown sugar and vanilla extract, mixing until incorporated. In a separate bowl, whip heavy cream until soft peaks form, then fold into the cream cheese mixture. Stir in butterscotch sauce until fully blended.

Spoon the cheesecake filling over the chilled crusts, dividing it evenly among all cups. Smooth the tops with a spatula. Cover the cups with plastic wrap and refrigerate for at least 3 hours.

Remove the cups from the refrigerator. Top each cheesecake cup with whipped cream before serving. Optionally, drizzle extra butterscotch sauce or sprinkle sea salt.