Place the baking chips and the coconut oil into a bowl that is microwave safe. Heat the mixture at 30 second intervals until completely melted and combined.
Add a layer of the chocolate to the bottom of 8 sections of a muffin tin that have been lined with cupcake liners. Reserve a bit of the chocolate to garnish when finished if desired. Add the tray to the freezer to allow the chocolate to set for 15 minutes.
Mix together the ingredients for the peanut butter mixture, and layer it in each of the 8 sections of the muffin tin over the chocolate.
Blend together the ingredients for the cheesecake layer, and smooth it on top of the peanut butter layer in the muffin tin sections. Place the tray into the freezer until the cheesecake layer has hardened and set.
Remove the cheesecake cups from the muffin tin, drizzle with chocolate and top with chopped peanuts if desired.