Ingredients:

  • 1 ½ cups (150g) chocolate wafer cookies, finely crushed
  • 5 tablespoons (70g) unsalted butter, melted
  • 1 tablespoon (12g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (120g) creamy peanut butter
  • 2 large eggs
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon vanilla extract
  • 10 mini peanut butter cups, chopped
  • Optional: melted chocolate

Instructions:

  1. Combine crushed cookies, melted butter, and sugar. Press into cupcake liners. Chill for 30 minutes.
  2. Beat cream cheese and sugar until smooth. Add peanut butter and beat until combined. Beat in eggs, then stir in cream and vanilla.
  3. Pour filling over crusts, filling ¾ full. Sprinkle with chopped peanut butter cups.
  4. Bake at 350°F (175°C) for 20-25 minutes, until edges are set and the center is almost set.
  5. Turn off oven, crack door open. Cool in oven for 30 minutes, then cool completely at room temperature.
  6. Refrigerate for at least 2 hours before serving.
  7. Remove the cheesecakes and drizzle with melted chocolate, if desired.