Preheat oven to 350°. Place a cupcake liner in 12 cups of standard muffin pan(s).
In a medium bowl, combine graham cracker crumbs, sugar, and butter. Stir until crumbs are moistened. Press crust into each muffin cup. Place 1 peanut butter cup in the center of each crust.
*I used Trader Joe’s mini peanut butter cups and placed 3 in each cup.
Using an electric mixer on medium speed, beat cream cheese until fluffy. Add sugar and mix until combined. Mix in flour. Mix in vanilla, beating well. Add eggs, one at a time, beating well after each addition.
Spoon mixture over peanut butter cups and crusts, filling to the top of each cup.
Bake 20 minutes or until set. Cool completely before serving. Keep any leftover cheesecakes refrigerated.
Makes 12 mini cheesecakes.