Instructions

To make the crust:

1. Preheat oven to 325 degrees. Spray a standard size muffin tin with non-stick spray or line tin with papers.
2. Add all of the ingredients for the crust into a mixing bowl and stir well with a fork until combined.
3. Spoon the mixture evenly between the muffin wells and press flat. 

To make the cheesecake:

1. Beat together the cream cheese, peanut butter, and sweetener until smooth and creamy.
2. Beat in the eggs, one at a time, until just combined. Do not overmix.
3. Add sour cream, vanilla, and salt to the mixture and mix until just combined.
4. Pour the batter evenly between the 12 muffin wells. Use a large cookie scoop to get evenly sized portions every time.
5. Bake for 25 minutes or until just slightly jiggly in the center.
6. Cool completely on the counter before topping.

To make the topping:

1. Add the chocolate chips and peanut butter to a microwave safe bowl and heat until melted, stirring every 20 seconds.
2. Spoon the melted chocolate evenly over the cooled cheesecakes.
3. Place the cheesecakes in the refrigerator for 4 hours before serving.