Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners and lightly spray with nonstick cooking spray.

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

Mix in the egg, peanut butter, and vanilla extract.

Stir in oats, flour, baking soda, and salt until just combined. Fold in mini M&M’s and mini chocolate chips.

Press about 1 tablespoon of cookie dough into the bottom of each cupcake liner to form a crust.

Bake cookie crusts for 8 minutes. Remove and let cool slightly.

In a separate bowl, beat cream cheese until smooth. Add sugar and mix until well combined.

Add eggs one at a time, mixing after each. Stir in vanilla and sour cream until smooth.

Spoon cheesecake mixture over the cookie crusts, filling each liner almost to the top.

Sprinkle extra mini M&M’s and chocolate chips on top.

Bake for 15–18 minutes, or until centers are just set.

Cool completely, then chill in the refrigerator for at least 2 hours before serving.