Preheat the oven to 325 degrees F and lightly mist a mini-muffin pan with non-stick spray.

Place the sugar, cocoa, butter, and salt in a large, microwave-safe bowl.  Heat at 30-second intervals until the butter is completely melted.  Stir together.

Stir in the eggs, one at a time.  Add the flour and stir until fully incorporated.

Fill the prepared pan with batter, and bake for 12-15 minutes.  While the brownie bites are still hot, press one REESE'S Miniature down into the center of each one.  Cool completely and top with Peanut Butter Cheesecake Topping, chopped REESE'S Pieces, and REESE'S Minis.

Place the cream cheese, powdered sugar, peanut butter, vanilla, and salt in a mixing bowl and whip on medium speed until smooth.

Slowly drizzle in the cold cream, while continuing to whip.  When all the cream has been added, scrape the bottom and sides of the bowl with a silicone spatula, then whip on medium high speed until fluffy and stiff.

Transfer the mixture to a piping bag fitted with a large, open star tip.  Pipe the cheesecake onto the brownie bites, and garnish with REESE'S Pieces and REESE'S Minis.