Line a 12 hole cake tin (small size holes – not a muffin tray) with cake cases and put to one side.
Make the base first. Place the Oreos in a food processer and pulse until you have coarse crumbs. Stir in the melted butter and spoon into the cake cases. Push the mix down with a spoon and place in the fridge to chill for at least 30 minutes.
Place the cream cheese, peanut butter, confectioner’s sugar and vanilla extract in a large mixing bowl and whisk until smooth.
In a separate bowl, whisk the cream to soft peaks. Fold the cream cheese mix into the whipped cream until combined. Take the cake tin out of the fridge and then spoon or pipe the cream cheese mix onto the oreo bases.
Decorate the tops of the cheesecakes with two pieces of chopped up snickers, then drizzle with melted chocolate and serve.
Can be covered and stored in the fridge for up to two days..Nutritional Information is per cheesecake bite.