In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9×13 inch baking dish or 24 individual cupcake liners. Set aside.
In a large bowl, beat the cream cheese and peanut butter together until smooth. Gradually add in the powdered sugar and continue beating until fully combined.
In another large bowl, beat the heavy cream and vanilla extract together until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until fully combined.
Pour half of the cream cheese mixture into the prepared crust or evenly divide the mixture between the individual cupcake liners. Set aside the remaining cream cheese mixture.
In a microwave-safe bowl, heat the semi-sweet chocolate and oil in 30-second intervals, stirring well after each interval, until fully melted and smooth.
Spread the melted chocolate over the first layer of cream cheese mixture. Sprinkle the mini chocolate chips over the melted chocolate.
Pour the chocolate cheesecake filling over the chocolate and smooth it out into an even layer.
Spoon the remaining cream cheese mixture over the chocolate cheesecake filling and smooth it out into an even layer.
Pour the peanut butter cheesecake filling over the cream cheese mixture and smooth it out into an even layer.
Sprinkle the chopped peanuts over the peanut butter cheesecake filling and add sprinkles, if desired.
Cover and refrigerate for at least 3 hours or overnight before serving.
Enjoy your delicious No Bake Chocolate Peanut Butter Mini Cheesecake!
