Preparation Steps

• Line a 12-cup standard muffin tin with paper liners or silicone cups. This recipe makes 12 individual cheesecakes.
• Make the crust: in a medium bowl combine graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture resembles wet sand and holds together when pressed.
• Divide the crust mixture evenly among the 12 liners (about 2 teaspoons per cup). Use the bottom of a small measuring cup or the back of a spoon to press the crumbs firmly into flat discs. Chill the tin in the refrigerator while you prepare the filling, about 10 minutes, so the crust firms up.
• Prepare the filling: in a large mixing bowl, beat the softened cream cheese until smooth and free of lumps. Add the peanut butter, powdered sugar, and vanilla and continue beating until fully combined and silky. Scrape the bowl as needed.
• In a separate chilled bowl whip the cold heavy cream to stiff peaks. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then gently fold in the remaining cream until the filling is light and airy.
• Transfer the filling to a piping bag (or use a spoon) and pipe or spoon the mixture onto each chilled crust, filling the cups almost to the top and smoothing the surface. Tap the pan gently on the counter to settle the filling. Refrigerate the filled cups for at least 2 hours, or up to overnight, to set firmly.
• Make the chocolate drizzle while the cheesecakes chill: place the chopped chocolate in a microwave-safe bowl and heat in 20–30 second bursts, stirring between each, until melted and smooth. Stir in the 2 tablespoons of peanut butter until the mixture is glossy and pourable. If needed, warm an additional 5–10 seconds to loosen.
• When the cups are fully set, remove the tin from the fridge. Spoon or drizzle the warm chocolate-peanut butter mixture over each cheesecake. Use the tip of a toothpick to create a marbled swirl if desired. Chill another 10–15 minutes so the topping firms slightly, then remove liners and serve chilled.