Peanut Butter Cheesecake Brownies
- 1 Pkg. ( 450 g ) Brownie Mix
- 175 g ( 3/4 of 250-g pkg. ) Philadelphia Brick Cream Cheese, softened
- 1/4 C. Smooth Peanut Butter
- 2 Tbsp. Sugar
- 1 C. Cool-Whip Whipped Topping, thawed
- 12 Maraschino Cherries
Heat oven to 350. Prepare brownie batter as directed on pkg. Spoon into 12 paper-lined muffin cups. Beat cream cheese, peanut butter & sugar with mixer till blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing lightly into batter. Bake 25 min. or till centres are set. Cool. Serve topped with Cool-Whip & cherries.