1. Preheat the oven to 300°F, and lightly coat 2 jumbo-sized muffin cups with non-stick cooking spray.
  2. To prepare the crust, stir together the oats and applesauce in a small both until thoroughly combined. Press into the bottoms of each muffin cup. Bake at 300°F for 8 minutes, and cool slightly.
  3. To prepare the filling, beat the cream cheese and agave together until creamy. Mix in the cocoa powder, cornstarch and vanilla until smooth. Spread on top of the cooled crusts, and bake at 300°F for 16-19 minutes, or until the centers barely jiggle. Cool completely to room temperature in the pan before laying plastic wrap over the tops of each, ensuring the plastic wrap completely touches the entire surface. Chill for at least 3 hours before serving.
  4. Just before serving, add the peanut butter to a zip-topped bag, and microwave on HIGH for 20 seconds. Snip off the corner and drizzle over the cheesecakes.