Mini peanut butter cheesecake with Oreo cookie crumb crust topped with brown and white chocolate ganache swirls.
Line a muffin tin with cupcake liners.
Combine crushed Oreos (cookies only, no cream), sugar, and melted butter.
Press into the bottoms of the cupcake liners.
Preheat oven to 315°F.
Mix together cream cheese and sugar until light and fluffy.
Add in sour cream and peanut butter.
Beat in eggs, one at a time.
Mix in vanilla extract.
Spoon into cupcake liners, pretty much filling them. Leave space for the ganache, but the cheesecakes won't rise much higher than the point at which they've been filled to.
Bake for ~30min. The cheesecakes should be firm. Usually you want a jiggle in the middle but these are too small for that.
Let cool completely.
To make both kinds of ganache, melt the chcoolate in a double boiler.
Remove from heat and mix in cream, combining thoroughly.
Pass through a strainer to remove lumps.
Pour the milk chocolate ganache, filling the rest of the space in the cupcake liner.
Drizzle white chocolate ganache in a swirl pattern on top.
To make larger spikes/swirls, drizzle a wider band, and then use a knife tip or toothpick to drag the band out to the sides.
Refrigerate until the ganache hardens, and keep refrigerated until serving.