Ingredients

For the crust:
• 1 1/2 cups graham cracker crumbs
• 4 tbsp. unsalted butter, melted
• 3 tbsp. sugar
For the cheesecake:
• 12 oz. cream cheese, at room temperature
• ¼ cup sour cream
• 1/2 cup peanut butter
• 2/3 cup sugar
• 1 large egg plus 1 large egg yolk
• 3/4 tsp vanilla extract
• Pinch of salt
For the chocolate drizzle:
• 2 blocks chocolate candy bark OR
• 1/2 cup melted chocolate chips (milk chocolate or semi-sweet, depending on your preference)
• Chopped Reese's Peanut Butter Cups for garnish, if desired

Instructions

Graham Cracker Crust Instructions:
• Preheat oven to 350 degrees
• Using a cooking spray grease 2 muffin pans (you will only need to grease 1/2 of one)
• In a medium bowl mix together graham cracker crumbs, butter & sugar
• Divide mixture into muffin tins, approximately 2 table spoons per cheesecake
• Press the crumb mixture into a flat layer in the bottom of eat tin. note: I used the bottom of a shot glass to do this
• Bake tins for 8-10 minutes or until golden brown
Cheesecake Instructions:
• Lower oven temperature to 300 degrees
• In a large bowl beat cream cheese, sour cream and peanut butter until well blended
• Add sugar and mix until combined
• Add egg and egg yolk, vanilla and salt. Blend until egg is combined and batter is smooth, but do not over beat (you don't want too much air in cheesecake)!
• Divide mixture evenly into your greased muffin tins. Use a spatula to smooth the tops.
• Bake for approximately 22 minutes, rotating the pans halfway through baking.
• Remove from oven and cool on cooling rack. Once cool to the touch, refrigerate for 2-3 hours. (Confession: I was in a hurry so I put mine in the freezer for about an hour and it worked just as well.)
Chocolate Drizzle Instructions:
• In a small bowl microwave your chocolate until melted
• Pour into pastry bag or medium ziplock bag
• Cut a TINY piece off the corner of the bag and drizzle over chilled cheesecakes
• Sprinkle with desired garnish