In a mixing bowl, combine graham cracker crumbs, melted butter, and honey until well blended. Press the mixture into the bottom of muffin tin lined with cupcake liners.

In a blender, add full-fat cottage cheese, peanut butter, honey, vanilla extract, and optional almond flour. Blend until smooth and creamy.

Spoon the peanut butter filling into the crusts in the muffin tin, filling almost to the top. Smooth the surfaces with a spatula.

Cover the muffin tin with plastic wrap and chill in the refrigerator for at least 2 hours until firm.

Remove from muffin tin, drizzle with extra peanut butter, and sprinkle with crushed peanuts and graham cracker crumbs before serving.