Preheat the oven to 325 degrees F and line a cupcake pan with paper liners. Press onto the bottoms of six paper-lined muffin cups; set aside. Preheat the oven to 350 degrees F (175 degrees C). Mini Peanut Butter Cup Cheesecakes – individually sized peanut butter cheesecakes with a Peanut Butter creme Oreo for the crust, surprise mini Reese’s Peanut Butter Cup in the middle and drizzled with chocolate. Once cool, top each cheesecake cupcake with a teaspoon of peanut butter glaze and garnish with chopped butterfingers. For the peanut butter glaze: Place the peanut butter in a small sauce pan over medium-low heat. Your chocolate and peanut butter lovers are going to go nuts for this dessert! Instructions. Line a cupcake pan with paper liners, or grease and flour cups. In a small bowl, combine the cracker crumbs, sugar and butter. Directions. In a small bowl, beat the … Cheesecakes will keep, without the glaze, for 5 days. Store in the refrigerator, in an airtight container, until needed. In a bowl mix together graham cracker (or cookie crumbs), sugar and melted butter.