Melt the dark chocolate and allow to cool until slightly thickened.
Pour 2-3tbsp of the dark chocolate into 6 cupcake cases. Swirl around the edges then push another case on top to form a cup shape of chocolate between the layers of paper. Set in the freezer for 1/2 an hour.
To make the cheesecake filling, whisk together the cream cheese, whipped cream, vanilla, icing sugar and peanut butter.
Once the chocolate cups have set, remove the top cupcake case. Fill the cup with cheesecake filling and set in the fridge for 1 hour.