Peanut Butter Cup Mini Cheesecakes

This recipe was inspired by Paula Dean's recipe found HERE.   You know Paula Dean has some great recipes and all I have to say about this one is AMAZING!  But then how can you go wrong with cheesecake and mini Reese's Peanut Butter Cups???  I made these for a New Year's Eve treat and we had some for dessert tonight.  They are not difficult to make and probably would have been even easier if I had cupcake liners...however the lack of liners did not hinder the taste whatsoever!

Peanut Butter Cup Mini Cheesecakes

2 - Sleeves Graham Crackers (I grind mine in the blender or you could use 1-1/2 cups crumbs)
4 - TBS Sugar
1/4 Cup Melted Butter
Bite Size Peanut Butter Cups
2 - 8 oz packages Cream Cheese, softened (you can use neufchatel cheese)
1 Cup Sugar
1/4 Cup All-Purpose Flour
1 tsp Vanilla Extract or Almond Extract
2 Eggs

1. Preheat oven to 350 degrees and place cupcake liner in each cup of a standard muffin pan
2. In a small bowl combine graham cracker crumbs, sugar, and melted butter until all the crumbs are moistened
3. Press the crust into each muffin tin and place a peanut butter cup in the center of each crust (my recipe yielded 16)
4. Beat cream cheese until soft and fluffy
5. Add sugar, flour and vanilla to cream cheese and beat well
6. Add eggs one at a time beating well between additions
7. Use an ice cream scoop (I coat mine with baking spray so the batter slides out easily) to spoon cream cheese mixture over crusts and peanut butter cups
8. Bake until set, approximately 20 minutes.  Cool completely in the refrigerator and enjoy!