Line 12 standard muffin tins with foil liners. Preheat the oven to 325
Combine graham cracker crumbs, the 2 tablespoons crushed butter finger candy and butter until moistened
Press mixture firmly and evenly into foil lined muffin tins Refigerate white preparing filling
Make Peanut butter Cheezecake Filling
Beat cream cheese, sour cream and peanut butter u til well combined
Beat in sugar, then egg and egg yolk, vanilla and salt until smooth
Divide mixture evenly over crusts in muffin tins
Bake 20 to 25 minutes until set. Cool in pan, on wire rack until room temperature about 1 hour. Then refigerate at least 6 hours before removing foil liners
Top each cheesecake with some chocolate ganache,frost recipe is attached below. Sprinkle with crushed butter finger candy and top with a honey roasted peanut
https://cookpad.com/us/recipes/352391-whipped-chocolate-ganache-frosting-filling
