1½ cups crushed graham crackers

1⁄3 cup dark brown sugar

3 Tbsp melted butter

16 oz. of cream cheese (two packages), room temperature

¼ cup granulated sugar

2 tsp vanilla

1 cup peanut butter

½ cup heavy cream

2 eggs

2⁄3 cup chocolate chips

Preheat the oven to 300 F. Line two muffin tins with 16 paper liners. In a bowl, combine the graham crackers with the brown sugar and butter. Press into the cupcake liners. Combine cream cheese, sugar, and vanilla in a bowl and beat well on medium speed. Add the peanut butter and heavy cream and beat until fully mixed. Add eggs and mix until combined. Spoon the cheesecake mixture on top of the crusts. Sprinkle with chocolate chips. Bake for 20 to 25 minutes. Cool completely in the refrigerator.

Recipe courtesy of Patricia Piekarski, Harvey, Illinois