Divide batter evenly over cookies in prepared muffin cups. Bake 20-23 minutes. Cool 5 minutes. Remove to wire rack to cool completely. Best stored chilled in the refrigerator. Top with Buckeye Bark and chocolate frosting just before serving.
Melt half of the chocolate according to package directions and pour into lined pan. Spread the chocolate into an even thin layer and set aside to firm up (can be placed in the refrigerator or freezer, if desired).
Press the rest into an even layer onto the chocolate layer. Use hands as necessary to flatten. Use remaining 1/4 - 1/2 cup peanut butter mixture to roll into small buckeye balls about the size of a dime.
You can warm up a store-bought frosting and pour it over the cheesecakes. Or, if you prefer homemade, make a simple chocolate ganache by using the ratio 2 cups chocolate (chocolate candy discs recommended, or chocolate chips or a chopped bar) to 3/4 cup whipping cream. Mix cream and chocolate in a microwave safe bowl. Heat for approximately 1 minute. Whisk until smooth.