• 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!