1. Preheat oven to 275 degrees Fahrenheit.
2. Line a mini muffin tin with mini muffin cups. Break each graham cracker so that it fits into the bottom of a mini muffin cup. Don’t worry if it doesn’t fit perfectly, the mini cheesecakes will still hold together.
3. In a large bowl, beat the cream cheese and sugar together until the cream cheese is light and fluffy. Add the peanut butter, the yogurt, vanilla and the two eggs. Beat again lightly until all ingredients are incorporated.
4. Using two spoons, drop about 2 tablespoons onto each graham cracker in the muffin tin, filling the tins about 3/4 of the way.
5. Top each mini cheesecake with about one teaspoon of graham cracker crumbs.
6. Place the mini cheesecakes into the preheated oven and bake for 22 minutes, or until they are cooked through and puff up slightly.
7. Remove from oven and cool completely before placing them into the fridge for 2 hours. Then serve.
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