Preheat the Oven to 325° F and prepare a 12-cupcake pan by spraying with cooking spray; then set aside.

Mix the graham cracker crumbs with the sugar and melted butter in a small bowl. Divide the crumb mixture evenly among the 12 cups in the prepared pan. Press the crumbs down to form the crust (I used the bottom of a small glass to press it down).

To make the cheesecake, beat the softened cream cheese, sugar, and vanilla extract using an electric mixer, until smooth and creamy. Add the eggs, one at a time, mixing on low until just blended. Pour the mixture evenly across the 12 cupcake cups with the graham cracker crust. Bake in the preheated oven for 20-25 minutes, or until the centers of the cheesecakes look just set.

While the cheesecakes are cooling, make the ganache. Heat heavy cream in a microwave-safe bowl or on the stove until hot. Remove from heat and add the chocolate, stirring until the chocolate melts and the mixture begins to come together smoothly. Let the ganache thicken for a few minutes, before spreading over the tops of the cheesecakes.

Finally, melt the peanut butter in a microwave safe dish for about 30 seconds. Stir, and heat for 10-second increments until all the way melted. Drizzle the peanut butter over each mini cheesecake. Cool the cheesecakes in the fridge for at least 3 hours before serving. Enjoy!