crust

combine butterfinger and pretzels in a food processor bowl our blender and process until finely ground. measure out 1/2 cup beginner and pretzel mixture and set aside

press remaining mixture into pan and bake at 350°F for about 7 minutes. set aside to cool (no need for butter the chocolate will melt and bind the crust together)

cheesecake

pour 1/4 cup of cold water into a shallow heat proof bowl. sprinkle gelatin over water and set aside for 5 minutes until gelatin blooms. place bowl of bloomed gelatin into microwave at 50% power and heat for 10 seconds. mixture should be hot not STREAMING. make sure mixture is liquefied and no lumps are viable then set a side

place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form then set aside

add cream cheese, peanut butter, sugar, salt, butterfinger and pretzel mixture in a bowl and beat until smooth

add 1 tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine

add heavy cream mixture and fold to combine

transfer mixture to a pastry bag and pipe into wells. refrigerate for at least 6 hours to set or overnight for best results, for Smith and even sides use an offset spatula and run it along the edge of the removable bottom, using that as a guide continue all the way around the mini came until you end up where you started

chocolate pouring glaze

place chocolate and heavy cream in a bowl over simmering water. let chocolate and crab air in 2 to 3 minutes to melt without without stirring. then slowly stir mixture to combine. add powdered sugar and mix to combine. add 1 tablespoon of water at a time mixing after each addition until pouring consistency is reached. set aside and let sauce cool to warm.

peanut butter cream cheese frosting

combine all ingredients and beat to combine

to assemble

pour warm glaze on top of cheesecake and pipe a dollop of peanut butter cream cheese frosting on top. return to fridge for an hour or until 20 minutes before serving