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
- Preheat the oven to 325°F (160°C).
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture is moistened and crumbly.
- Press the graham cracker mixture into the bottom of 18-20 lined muffin cups, dividing the mixture evenly.
- 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.
- Pour the cheesecake mixture into the muffin cups, on top of the graham cracker crust.
- Bake the cheesecakes in the preheated oven for 20-25 minutes or until the center is almost set.
- Remove the cheesecakes from the oven and let them cool to room temperature.
- Once the cheesecakes have cooled, cover them and refrigerate them for at least 4 hours, or until completely chilled.
- In a small saucepan, combine the semisweet chocolate chips and heavy cream over low heat. Stir until the mixture is melted and smooth.
- Remove the cheesecakes from the muffin cups and place them on a serving plate.
- Drizzle the melted chocolate over the cheesecakes, and sprinkle chopped miniature peanut butter cups on top for decoration.
- 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.