Prepare the Oreo Crust:

• Preheat the oven to 325°F (160°C).
• Line a 12-slot muffin tin with paper liners.
• In a medium bowl, mix Oreo cookie crumbs and melted butter until evenly moistened.
• Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form a compact crust.
• Bake for 5 minutes, then let cool while you prepare the cheesecake filling.

Make the Cheesecake Filling:

• In a large bowl, beat cream cheese and sugar until smooth and creamy.
• Add eggs one at a time, mixing well after each addition.
• Mix in vanilla extract and peanut butter until fully combined.
• Slowly add heavy whipping cream, mixing until smooth.
• Gently fold in the quartered Reese’s cup minis, reserving 12 pieces for garnish.

Assemble and Bake the Cheesecakes:

• Divide the filling evenly among the muffin cups, filling almost to the top.
• Bake for 18-22 minutes, or until centers are just set and slightly jiggly.
• Remove from the oven and cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
• Refrigerate for at least 2 hours or until firm.

Prepare the Chocolate Ganache:

• Place chopped chocolate in a heatproof bowl.
• Heat ¼ cup of heavy cream in a small saucepan until it begins to simmer, then pour it over the chocolate.
• Let sit for 1 minute, then stir until smooth and glossy.
• Spoon a small amount of ganache over each chilled cheesecake, spreading evenly.
• Chill in the fridge to set the ganache.

Make the Whipped Topping:

• In a bowl, beat remaining ¼ cup of heavy cream, powdered sugar, and vanilla extract until soft peaks form.
• Spoon or pipe a dollop of whipped cream onto each cheesecake.

Garnish and Serve:

• Top each cheesecake with a reserved piece of Reese’s cup.
• Serve chilled and enjoy!