Heat oven to 350°F. Line 8-inch square baking pan with aluminum foil, extending foil over ends of pan. Spray foil with non-stick cooking spray. Combine crushed graham crackers, 3 tablespoons sugar, and butter in a small bowl. Press firmly in to bottom of prepared pan.

Combine softened cream cheese and ⅓ cup sugar in a mixing bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla, beating just until combine. On low speed, mix in key lime juice and sour cream. Pour over crust.

Bake for 35 to 40 minutes or until center is set. Cool to room temperature on wire rack, then refrigerate at least 4 hours. (I chilled mine overnight.)

Lift cheesecake from pan using foil ends. Cut into six rows each directions; 36 squares. Place squares on a parchment or Silpat lined baking sheet and freeze for 1 hour.

In a microwave safe dish, heat Dove chocolate and shortening on 50% power for 1 minute; stir. Continue microwaving and stirring in 30-second intervals on 50% power until melted and smooth.

Hold a cheesecake square over the bowl of melted chocolate and use a spoon to pour chocolate over the square allowing excess chocolate to drip back in to the bowl. Place the square back on the baking sheet. If desired, sprinkle additional crushed graham cracker on top while the chocolate is still wet.

Refrigerated bites until ready to serve.