Step 1: Prepare the Crust

1. Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
2. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
3. Spoon a heaping tablespoon of the crumb mixture into each muffin liner and press it firmly into the bottom.
4. Bake for 5 minutes, then let the crusts cool while preparing the filling.

Step 2: Make the Filling

1. In a mixing bowl, beat the softened cream cheese and peanut butter until smooth and creamy.
2. Add the sugar and vanilla extract, mixing well.
3. Beat in the egg on low speed until just combined.

Step 3: Assemble and Bake

1. Spoon the peanut butter filling over the cooled crusts, filling each liner about 3/4 full.
2. Bake for 18–20 minutes, or until the centers are just set.
3. Let the cheesecakes cool at room temperature, then refrigerate for at least 2 hours.

Step 4: Add the Toppings

1. Spread a generous dollop of cherry preserves on top of each cheesecake.
2. Garnish with fresh cherries and whipped peanut butter frosting if desired.
3. Serve chilled for the best flavor.