Step 1

Preheat the oven to 350º F.

Step 2

Line a regular sized muffin pan with 12 muffin liners.

Step 3

In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand.

Step 4

Put 1 tbsp plus 1 tsp of graham cracker crumbs in each muffin cup.

Step 5

Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan.

Step 6

Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.

Step 7

In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.

Step 8

Beat in the sugar and vanilla extract until smooth.

Step 9

Beat in the eggs, one at a time.

Step 10

Then add the chopped snicker's pieces, mix with a spatula.

Step 11

Place a little more than 2 tbsp of cheesecake batter in each muffin cup.

Step 12

Top the cheesecakes with additional chopped snicker's if desired.

Step 13

Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.

Step 14

Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.