Preheat the oven to 350 °F (175 °C). Line muffin pans with 16 muffin liners. Note that this crust recipe does not work in a regular pie pan – only as mini cheesecakes.

In a medium mixing bowl, stir together the dry crust ingredients (sugar through salt). Then stir in the melted butter until totally combined. If it's sticky and hard to handle, let it sit for about 5 minutes. Roll into 18-gram balls, flatten with your palm, and place in each muffin liner.

Press down the crusts, if necessary, so that they reach the edge of the liner.

Bake for 3 minutes, turn the pan 180 degrees and bake for another 4 minutes. They'll be very, very soft and appear uncooked but the very top surface should appear baked and not doughy. Don't bake them too long - if they start bubbling, they've baked too long, and they fry and get weird.

Remove from the oven and let cool for 10 minutes while you prepare the cheesecake.

If using whole wheat or AP flour, bake for 11-13 minutes or until the crust no longer appears wet and move on to the next step. If using buckwheat, bake for 14 minutes.

After baking, the crust will still be soft but will firm up as it cools. Let cool for 10 minutes while you prepare the cheesecake. I turned off the oven for about 5 minutes and at that point, it was at 275 ºF (135 ºC), which is the temperature you need to bake the cheesecakes at. You can alternatively immediately turn the temperature down to 275 ºF (135 ºC) after removing the crusts.

Preheat the oven to 275 ºF (135 ºC) (if it's not already). With an electric hand mixer, beat the cream cheese and honey at medium speed until well combined. Add the peanut butter, milk, vanilla and salt and mix at low speed until combined. Add the eggs, one at a time, and stir just until well incorporated. Do not over mix!

Fill each cup almost to the top with batter and bake for 20 minutes or until the middles of the cheesecakes are set and don't jiggle when the pan is tapped. Turn off the oven, open the oven door (at least 1 foot), and let the cheesecakes cool in the oven to prevent cracks from forming. Once completely cool (about 1½ hours), remove from the oven.

Refrigerate for at least 2 hours or until ready to serve.

In a small pan over medium-low heat, warm the cream just until it almost starts to simmer and then remove from the heat.

Pour this over the chocolate chips and stir until all the chocolate chips are completely melted.

Let cool for about 20-30 minutes or until room temperature.

Pour over the chilled cheesecakes.

Top with chopped peanuts and mini chocolate chips, if desired.

Refrigerate in an airtight container for up to 3 days.