1. Preheat oven to 350 degrees F. Place a cupcake wrapper in each cup of a 12-cup muffin tin.

2. In a food processor, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Place approximately one tablespoon of crumbs into each cupcake wrapper and press down. {The bottom of a juice glass works perfectly for this!} Place a peanut butter cup in the center of each crust.

3. In a medium bowl, beat cream cheese with an electric mixer until fluffy. Add sugar, flour, and vanilla bean paste and mix thoroughly. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts, making sure the peanut butter cup is completely covered. Tap muffin tin on counter to flatten out top and get rid of bubbles. Bake until just set, about 20-25 minutes. Allow to cool completely before serving.