Preparation Steps

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a small bowl, combine crushed cookies and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in sour cream, vanilla extract, and peanut butter until well combined.
• Spoon the filling evenly into the prepared muffin liners over the crust.
• Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
• Let cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
• While cheesecakes are cooling, prepare the chocolate ganache. In a small microwave-safe bowl, combine chocolate chips and heavy cream. Microwave on high in 30-second intervals, stirring in between, until smooth.
• Once cheesecakes are completely cooled, top each with a halved Reese's Peanut Butter Cup and drizzle with chocolate ganache.
• Chill for at least 1 hour before serving.