Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mix resembles wet sand.

Grease a mini cheesecake pan and press about a tablespoon of the mixture into each compartment. Bake for 10 minutes. Let them cool.

In a large bowl, beat the cream cheese until smooth. Gradually add in the powdered sugar and beat until combined.

Mix in the peanut butter and vanilla extract.

In a separate bowl, whip the heavy cream until soft peaks form, and gently fold it into the peanut butter mixture until well combined.

Once your crusts are cool, fill each mini cheesecake cup with the peanut butter filling. Smooth the tops with a spatula and chill in the fridge for at least 2 hours, or until set.

Heat the heavy cream in a saucepan over medium heat until steaming but not boiling. Remove from heat and stir in the chocolate chips until smooth.

Once your cheesecakes are set, pour the ganache over each cheesecake.

Chill again for at least 30 minutes to allow the ganache to set.

Gently remove the cheesecakes from the pan and enjoy!