Place cupcake liners in a muffin tin, and put an Oreo in the bottom of each
In a bowl beat together cream cheese, peanut butter and sugar with an electric mixer until blended.
Fold in 1/2 cup of Cool Whip and chopped Reese Peanut Butter Cups
Divide mixture and spoon into liners over the Oreo cookie.
Microwave on medium heat 1/2 cup of Cool Whip and 6 Mini Reese Peanut Butter Cups and stir until smooth.
Divide and pour over each mini cheesecake. Top with Mini Reese Peanut Butter Cups
Refrigerate for a minimum of 3 hours, or overnight
Enjoy