Incorporate melted butter and brown sugar.

Scoop 1 heaping Tablespoon of crust mixture in the bottom of each ramekin.

Gently pack the crumbs down into the base of the ramekin.

Bake at 350 degrees Fahrenheit for 12 minutes.

In mixer, whip heavy cream until stiff peaks form. Set aside in another bowl.

In mixer, combine cream cheese, powdered sugar and peanut butter. Gradually incorporate the whipped cream.

Spoon equal amounts of filling into each ramekin on top of the crust.

Place ramekins in the refrigerator while the ganache is prepared.

Break up chocolate into small pieces into a bowl.

In a small saucepan on medium low heat, combine butter and milk until melted, stirring occasionally.

When it starts to bubble around the outside, pour over chocolate and let sit for five minutes.

Stir until shiny ganache is revealed! Spoon equal parts into ramekins, and tap the ramekins to help the ganache cover all the pie.

Refrigerate for at least an hour before serving.