Add the crust ingredients to a medium bowl and whisk to combine to a crumble. Press firmly into the bottoms of 10 silicone muffin cups (or spray cupcake liners with cooking spray and press into the paper liners). Place the liners onto a baking sheet.
In a separate bowl, using a hand mixer, combine the cream cheese, sweetener, egg, peanut butter, PB2 and vanilla extract until smooth and fluffy.
Either stir in the raspberries (to create a baked-in PB&J cheesecake) or reserve the raspberries until after baking.
Spoon the filling on top of each crust and bake for 20-22 minutes or until nearly set. Cool for 20 minutes, then refrigerate until chilled (4 hours to overnight).
If you reserved the raspberries, place two on top of each cheesecake.
Feel free to drizzle a small amount of peanut butter across the top of each cheesecake prior to serving.
Notes
*Metric conversion is approximate and these measurements were not tested