Pre-heat the oven to 220°C. Add the 2 tbsp of golden caster sugar to the crushed digestive biscuits as well as the melted butter and give it a mix.
Grease the muffin tin and press the biscuit mixture into the bottom of the tin and bake for 5 minutes.
Add the cream cheese and peanut butter in a bowl and mix with a hand mixer until combined. Then add the egg, golden caster sugar and double cream and mix again.
Add the 2 chopped Snickers bars to the mixture and combine with a spoon.
Share out the cheesecake mixture equally amongst the 12 biscuit bases and make them as level as possible. Bake in the oven for around 12 minutes; preferably turn the tray around half way through to allow it to brown evenly.
Once out the oven they will sink a little in the centre. Melt the chocolate and 1 tbsp of double cream and place a dollop onto the middle of each cheesecake when they are slightly cooled.
Place the chopped chunks of the extra 2 Snickers bars on each cheesecake to decorate. Allow the cheesecakes to cool completely before attempting to remove from the tin.
Use a knife to go around the edges and take particular care when pressing into the biscuit base as it can be crumbly and still delicate at this point.