These are cheesecake cupcakes with a mini Reece's PB cup hidden inside. The recipe came from a co-worker's wife, so I don't know the original source - recipe posted below.
The crust is a simple graham cracker crust - graham cracker crumbs, butter, and sugar.
A mini pb cup goes on top of the crust.
The each cupcake tin is filled with the cheesecake batter.
1 1/2 cups graham cracker crumbs
4 Tablespoons sugar
1/4 cup (1/2 stick) butter, melted
1 pkg of bite-sized Reese's peanut butter cups
2 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract, or 1/2 teaspoon almond extract
Preheat oven to 350F. Place a paper cupcake liner in each cup of a standard muffin pan. (The recipe originally says that it will only yield 12 cakes, however, I made 18, so if you've got two muffin pans, fill both.)
In a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.
Beat cream cheese with a hand held electric mixer until fluffy. Add sugar, flour and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving. Even better after being refrigerated!