Instructions

• Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
• Place 2 cups Reese's Puffs cereal and a pinch of salt in a food processor and pulse until the cereal is broken into crumbs.
• Add 2 tablespoons melted butter to the cereal crumbs and pulse a few times until the crumbs are evenly coated and hold together when pressed.
• Divide the crumb mixture evenly among the 12 liners and press firmly into the bottom of each liner to form a compact crust.
• Bake the crusts at 350°F for 5 minutes. Remove from the oven and let the crusts cool to room temperature before filling.
• While the crusts cool, beat 8 oz softened cream cheese with the seeds from 1/2 vanilla bean pod (or 1 teaspoon vanilla extract) until smooth and creamy.
• Add the 3.4 oz package of vanilla instant pudding mix to the cream cheese and beat to combine. With the mixer on low, slowly add 1 1/4 cups cold milk and continue beating until the filling is smooth and fully combined.
• Divide the filling evenly among the cooled crusts and smooth the tops.
• Refrigerate the mini cheesecakes for at least 1 hour, or until set.
• Microwave 2 tablespoons peanut butter for 20 seconds, stir until smooth, then drizzle the melted peanut butter over each cheesecake.
• Sprinkle 1/4 cup mini chocolate chips over the cheesecakes and serve.