Instructions

Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.

In a mixing bowl, combine the chocolate graham cracker crumbs and melted butter. Stir until well mixed, then press the mixture into the bottom of the cupcake liners to form the crust.

Bake the crust in the preheated oven for 5 minutes, then remove and let cool before adding the filling.

In a large mixing bowl, beat together the softened cream cheese and creamy peanut butter until smooth. Gradually mix in the granulated sugar, followed by the eggs and vanilla extract until everything is well incorporated.

Place a mini peanut butter cup in the center of each cooled crust. Pour the cheesecake filling over the peanut butter cups, filling each liner almost to the top.

Bake the cheesecakes in the oven for 18-22 minutes, or until the centers are set with a slight jiggle. Once baked, cool in the pan for 10 minutes before transferring to a wire rack.

Refrigerate the cheesecakes for at least 2 hours to allow them to set completely. Before serving, drizzle with melted peanut butter and chocolate if desired.

For best results, ensure that your cream cheese and eggs are at room temperature before mixing, as this will create a smoother batter. Avoid overmixing to prevent cracks in your cheesecakes, and allow them to cool completely before refrigerating to achieve the perfect texture.

These mini cheesecakes can be stored in the fridge for up to 3 days or frozen for up to 2 months, making them a convenient and delicious dessert option. Enjoy your baking!