• Preheat the oven to 350 degrees. Line two cupcake pans with 16 paper liners.

For the crust:

• In a food processor, pulse whole Oreos until they become crumbs. Add in melted butter and pulse until moistened. Press an even amount of Oreo crust into the bottom of each liner. Press down the crust with the back of a spoon. Bake for 5 minutes. Remove from oven and allow to slightly cool while preparing cheesecake filling.

For the filling:

• In a big bowl, beat together the cream cheese and peanut butter, until smooth, scraping down the sides of the bowl as needed. Add the sugar and flour, and beat on medium speed until combined. Add the eggs, one at a time, beating on low speed after each addition until just combined. Beat in the vanilla extract. Divide cheesecake mixture among cupcake cups filling each cup nearly full. Bake for 20-23 minutes. Don't over bake. It should be slightly jiggly in the middle. Remove from oven and allow to cool completely at room temperature, at least 1 hour, before adding chocolate ganache.

For the white chocolate ganache:

• Microwave chopped chocolate in 15-second intervals until chocolate is almost melted. Stir to fully melt and set aside. In a small saucepan, heat heavy cream until just about boiling, stirring constantly. Remove from the heat and pour hot cream over chocolate. Stir to blend well. Allow to cool and thicken.
• Spread the ganache evenly over cheesecakes. Top with Oreo chunks, pecans, chocolate sprinkles or your favorite topping. Transfer to the fridge and refrigerate until the ganache is set. Enjoy!