Peanut Butter Cup Cheesecakes

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1/2 cup heavy cream

For the topping:

• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream
• Miniature peanut butter cups, chopped, for decoration

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture is moistened and crumbly.
3. Press the graham cracker mixture into the bottom of 18-20 lined muffin cups, dividing the mixture evenly.
4. In a large mixing bowl, beat the cream cheese and granulated sugar until creamy and smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, creamy peanut butter, and heavy cream.
5. Pour the cheesecake mixture into the muffin cups, on top of the graham cracker crust.
6. Bake the cheesecakes in the preheated oven for 20-25 minutes or until the center is almost set.
7. Remove the cheesecakes from the oven and let them cool to room temperature.
8. Once the cheesecakes have cooled, cover them and refrigerate them for at least 4 hours, or until completely chilled.
9. In a small saucepan, combine the semisweet chocolate chips and heavy cream over low heat. Stir until the mixture is melted and smooth.
10. Remove the cheesecakes from the muffin cups and place them on a serving plate.
11. Drizzle the melted chocolate over the cheesecakes, and sprinkle chopped miniature peanut butter cups on top for decoration.
12. Serve the peanut butter cup cheesecakes, and enjoy!

Note: You can also use a chocolate cookie crust instead of graham crackers if desired. Simply replace the graham cracker crumbs with chocolate cookie crumbs.