Preheat the oven to 350 degrees F. Line a muffin tin with 12 paper liners and set aside.
Pulse the Reese's Puffs cereal in a food processor until crumbs and add the salt and melted butter, pulse a few more times to combine. Divide the crumb mixture between the muffin liners and press down evenly. Bake for 5 minutes, then let cool.
Meanwhile beat the cream cheese and vanilla bean seeds until smooth and creamy. Add the vanilla pudding mix and then slowly add the milk, beating constantly until the mixture is smooth and creamy. Divide the mixture into the prepared muffin tin cups.
Refrigerate for at least 1 hour, or until soft set. Drizzle the peanut butter over each cheesecake and top with mini chocolate chips. Enjoy!