Pretzel Crust
1 cup of ‘pretzel dust’, 100g of pretzels ground into crumbs.
6 tbsp melted butter
Peanut Butter Mini Cheesecakes
1 block of cream cheese {8 oz} softened to room temperature
⅓ cup creamy peanut butter
at room temperature
¼ cup sugar
1 large egg
1 teaspoon vanilla extract
6 tablespoons heavy cream
12 full-sized Peanut Butter Cups
Other
½ cup melted peanut butter chips or chocolate chips for drizzling, if desired.

Pre-heat oven to 350°F. Line a standard-sized muffin tray with muffin papers and set aside.
Mix together the ground pretzels and the melted butter.
Press 1 tablespoon into the bottom of each muffin paper, pat down with your fingers to flatten. In a large bowl, beat together the cream cheese and peanut butter until smooth.
Add the sugar and mix until no granules remain. Mix in the egg, vanilla, and cream until completely combined. Place a peanut butter cup in the center of each muffin paper. Spoon cheesecake mixture over top. Fill the muffin papers to about ¾ full. Bake for 15 or so minutes, center may have a slight jiggle will set up as they cool. Cool completely in the pan. Remove from pan and allow to set in the fridge, 2-3 hours.
Drizzle with melted peanut butter chips and chocolate, if desired.

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