2/3 cup Graham cracker crumbs
2 tbsp sugar
2 tbsp melted butter
Preheat oven to 325 degrees.
Line 12 (2 1/2-inch) muffin cups with paper liners; set aside.
In a small bowl mix the cracker crumbs, sugar, and melted butter. Press 1 level tablespoonful of the mixture into the bottom of each of the prepared muffin cups; set aside.
11 ounces cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
1/2 cup milk
In a mixer bowl combine the cream cheese, sugar, and vanilla; beat until smooth and creamy. Add the milk and eggs beating just until blended; set aside.
1/2 cup semisweet chocolate chips
Melt the chocolate chips in a double boiler over hot water. Gradually add 1 1/2 cups of the cream cheese mixture, mixing until smooth.
1/4 cup peanut butter
Add the peanut butter to the remaining cream cheese mixture and beat at low speed just until blended.
Layer the peanut butter mixture and the chocolate mixture in the muffin cups over the crust. Till the cups almost full.
Bake at 325 degrees for 20 to 25 minutes or until set. Remove to wire rack to cool then chill in refrigerator.
To serve, peel of the paper and place cheesecakes onto serving plates. Garnish with whipped cream and chopped peanuts, if desired.