Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter. Press crumbs onto the bottom of the cupcake liners.
In a large mixing bowl, mix together cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer on medium speed until well combined. Beat in eggs until well combined.
Spoon cheesecake filling onto tops of crusts. Bake at 350 degrees F for 18-22 minutes or until set on top but still soft. Remove from oven and cool completely.
Place chocolate chips and cream in small microwave safe bowl in microwave on high in 30 second intervals, stirring after each interval, until smooth. Spoon the chocolate on top of each cheesecake. Sprinkle nuts on top if desired.
Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in refrigerator.
SNAPPY TIPS: Make sure your cream cheese is softened to room temperature, otherwise the mixture will be lumpy. Refrigerate overnight if you can for best results. Take the paper wrappers off while the cheesecakes are still cold then let them sit for a few minutes before serving.SNAPPY SUBSTITUTIONS: I used chocolate graham crackers but you could use any kind of dry chocolate cookie or graham crackers. Instead of semi-sweet chocolate chips you could substitute any kind of chocolate chips.
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