Peanut Butter Cheesecake Cups Recipe

Sprinkle 4 teaspoons of graham cracker crumbs into eight individual serving dishes. In a large bowl, beat the cream cheese, peanut butter and sugar until smooth. Set aside 8 teaspoons whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into peanut butter mixture; spoon over crumbs. Cover and refrigerate for at least 1 hour. Sprinkle with remaining graham cracker crumbs. Top with reserved whipped topping and sprinkle with peanuts. Yield: 8 servings.