Ingredients:

  • 1 ½ cups (150g) chocolate wafer crumbs (like Oreos, filling removed), finely crushed
  • 5 tablespoons (71g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 8 ounces (227g) cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (120g) smooth peanut butter (I recommend a no-stir variety like Jif or Skippy)
  • ½ teaspoon pure vanilla extract
  • 2 large eggs
  • 12 mini Reese's Peanut Butter Cups, unwrapped
  • Optional: melted chocolate for drizzling

Instructions:

  1. Combine crushed chocolate wafers, melted butter, and sugar in a medium bowl. Press about 2 tablespoons of the mixture into the bottom of each muffin liner.
  2. Bake the crust for 5 minutes at 350°F (175°C). Remove from oven and let cool slightly.
  3. Beat cream cheese and sugar in a large bowl until smooth and creamy. Add peanut butter and vanilla extract; mix until well combined. Beat in eggs one at a time, mixing until just combined. Avoid overmixing.
  4. Pour the peanut butter filling over the pre-baked crust in each muffin liner, filling nearly to the top.
  5. Bake cheesecakes for 20-25 minutes at 350°F (175°C), or until the edges are set but the center is still slightly jiggly.
  6. Remove from the oven and let cool completely in the muffin tin. Then, refrigerate for at least 1 hour to allow the cheesecakes to firm up.
  7. Just before serving, top each cheesecake with a mini Reese's Peanut Butter Cup. Drizzle with melted chocolate, if desired.