Before preparing anything, line 16 mini muffin tin cavities with a strip of non stick parchment paper so that the paper hangs up the side of each cavity (see photo of cookie base in post).

To prepare cookie base, in a food processor, process Sandwich Cookies till they turn into fine crumbs. Add melted Vegan Butter and Peanut Butter to the cookies, and process until evenly distributed. The cookie mixture should be the texture of wet sand.

Evenly distribute and pat down cookie base mixture into the bottom of your 16 lined mini muffin tins.

Place into the freezer whilst making the Peanut Butter Cheesecake Filling.

To prepare the PB cheesecake filling, place all ingredients in a high power blender and blend till smooth. Use the tamper that comes with the blender to assist in moving the mixture around so it blends evenly.

Evenly spoon filling over the 16 frozen crusts and smoothen the top. Leave whilst preparing Chocolate Ganache.

To prepare the Chocolate Ganache, combine all ingredients in a bowl and microwave for 10-15 seconds or until warm. Stir till smooth, and then dollop about 1/2 a teaspoon of ganache on the top of each mini cheesecake.

Using a skewer, swirl Chocolate Ganache into Peanut Butter filling.

Place in the freezer for 4-6 hours, or until firm.

To serve, remove from freezer and let sit at room temperature for 5 minutes. Pop Mini Cheesecakes out of the tin by pulling upwards at the two parchment paper collars.