Preheat the Oven:
Set the oven to 325°F (160°C) and line a muffin tin with paper liners.

Make the Crust:

• In a bowl, combine graham cracker crumbs, melted butter, and brown sugar.
• Mix until the texture is like wet sand.
• Press about 1 tablespoon of the crust mixture into the bottom of each muffin liner. Use the back of a spoon to press it firmly.

Prepare the Cheesecake Filling:

• In a large bowl, beat softened cream cheese and peanut butter until smooth.
• Add sugar and continue beating.
• Mix in the egg, vanilla extract, and heavy cream until fully incorporated and creamy.

Fill and Bake:

• Spoon the cheesecake mixture over the crusts, filling each liner about ¾ full.
• Bake for 15–18 minutes, or until the centers are just set.
• Remove from the oven and let cool at room temperature, then refrigerate for at least 2 hours.

Make the Chocolate Ganache:

• In a microwave-safe bowl, heat heavy cream until warm (about 30 seconds).
• Pour the warm cream over chocolate chips and let sit for a minute.
• Stir until smooth and glossy.

Assemble and Garnish:

• Once the cheesecakes are chilled, spoon the ganache over each one.
• Garnish with crushed peanuts, mini chocolate chips, or an extra drizzle of melted chocolate.

Serve and Enjoy:
Peel off the liners and take a bite of creamy, chocolatey bliss!