Mini Peanut Butter Cheesecakes

Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
In a small bowl, combine the graham cracker crumbs and melted butter. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner.
In a large bowl, beat the cream cheese, peanut butter, granulated sugar, and vanilla extract until smooth.
Add the eggs, one at a time, beating well after each addition.
Stir in the sour cream until well combined.
Spoon the cream cheese mixture over the crusts in the muffin tin, filling each nearly to the top.
Bake for 25-30 minutes, or until the cheesecakes are set but slightly jiggly in the center.
Remove from the oven and let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Refrigerate for at least 2 hours, or until firm.
Before serving, sprinkle with powdered sugar and top each cheesecake with a mini peanut butter cup.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 45 minutes