• Preheat the oven to 350 degrees and line the pan with the cupcake liners.
• Using a medium bowl, mix the chocolate graham cracker and sugar until combined.
• Gently mix in the melted butter until a sandlike mixture forms.
• Using a tablespoon, scoop 1 tablespoon of the crust into each cupcake liner.
• Using a flat bottomed cup, gently press into the crust to make an even and flat layer.
• Set aside while you make the cheesecake filling.

Cheesecake Layer

• Using a large bowl, beat the creamy cheese and sugar until smooth and combined.
• Beat in the eggs, 1 at a time until combined.
• Beat in the peanut butter and vanilla until smooth.
• Spoon in about 2 ½ tablespoons of the cheesecake mixture into each cupcake.
• Bake in the oven for 18 - 20 minutes or until the center of the cheesecake is set.
• Remove from the oven and allow to cool completely before removing from the pan and placing onto a cookie sheet.

Chocolate Peanut Butter Layer

• Using a small bowl, combine the chocolate chips, peanut butter, and coconut oil.
• Place into the microwave for 45-second increments, stirring each time, until completely melted and smooth.
• Spoon about 1 tbsp of the chocolate topping over each cheesecake.
• Place into the fridge overnight.

Chocolate Whipped Cream

• Using a medium bowl and hand mixer, or standing mixer, beat the heavy whipping cream, cocoa powder, powdered sugar until combined and stiff peaks form.
• Scoop the chocolate whipped cream into the piping bag.
• Pipe dollops of the chocolate whipped cream on top of the cupcakes and sprinkle mini chocolate chips.
• Cut a mini Reese cup in half and place it on top of the cheesecake.
• Enjoy!