In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press the crust firmly into the bottoms of mini cheesecake cups or a muffin tin. Place the crusts in the refrigerator to chill for about 15 minutes.

In a microwave-safe bowl, add 10 oz of semi-sweet chocolate and microwave in 20-second intervals, stirring in between, until completely melted and smooth. Allow the melted chocolate to cool slightly before mixing with the filling.

In a large bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer on medium speed until well blended and creamy. Gradually pour in the heavy cream, continuing to whip until thickened.

Gently fold in the creamy peanut butter until fully combined and smooth.

Remove the crusts from the refrigerator and fill each with the peanut butter mixture, smoothing the filling evenly. Return to the refrigerator to firm up for at least 15 minutes.

In a small saucepan over low heat, combine the remaining 6 oz of chocolate and 1/4 cup of heavy cream, stirring continuously until melted. Pour the ganache over each mini cheesecake.

Sprinkle with chopped peanuts and mini chocolate chips. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.