If you are using Oreos, pulse just the cookies (not the filling) in a food processor until you have crumbs. Combine Oreo crumbs and melted butter, then divide evenly between cups and press crumb mixture into to bottom of each liner with a flat bottomed measuring cup.
Make cheesecake filling
Combine cream cheese and sugar then beat for 2 minutes.
Add eggs, peanut butter and almond extract and mix until smooth and fluffy.
Pour cheesecake mixture over crust in each cup.
Bake for 20 - 25 minutes, until cheesecakes begin to brown.
Let cool completely, then garnish with crushed Oreos and serve!
You can buy store-bought Oreo crumbs, just like graham cracker crumbs, if you don’t have a food processor. Otherwise, I typically use the cookie part of 12 Oreos.Process the Oreo crumbs until they’re crumbs, not big chunks. You want it to combine well with the butter and turn into a nice crust.Press the crust down lightly with a flat measuring cup to create a flat and secure crust. Add your cheesecake filling on top.Don’t over bake. Remove from the oven as soon as they start to brown.Store in the fridge in an airtight container for up to five days. Freeze individual cupcakes in a freezer safe container. Thaw individual cupcakes in the fridge until completely thawed then enjoy.