Preparing the Crust:

1. Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
3. Divide the mixture evenly among the muffin cups (about 1 tablespoon per cup).
4. Press firmly into the bottom of each cup using the back of a measuring spoon.
5. Refrigerate while preparing the filling.

Making the Peanut Butter Filling:

1. In a large bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
2. Add the peanut butter and beat until fully incorporated.
3. Mix in the powdered sugar and vanilla extract until completely smooth.
4. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the peanut butter mixture until well combined.
6. Spoon or pipe the filling into each muffin cup, filling almost to the top.
7. Smooth the tops with the back of a spoon.
8. Refrigerate for at least 4 hours or overnight until firm.

Preparing the Chocolate Ganache:

1. 1. 1. Place the chocolate chips in a small heatproof bowl.
      2. Heat the heavy cream in a small saucepan until it just begins to simmer.
      3. Pour the hot cream over the chocolate chips and let sit for 2-3 minutes.
      4. Stir until smooth and completely melted.
      5. Allow the ganache to cool slightly but remain pourable.
      6. Spoon a layer of ganache over each chilled cheesecake.
      7. Sprinkle with chopped peanuts if desired.
      8. Return to the refrigerator for at least 30 minutes to set the ganache.