Double-Layer Mini Cheesecakes

By carol gorman

Details

Servings 12
Preparation time 35mins
Cooking time 35mins
Adapted from phillycanada.com

Preparation

Step 1

Heat 
oven to 325ºF.
Cut 24 (6x1/2-inch) strips from a piece of 12x6-inch parchment paper. Spray 12 straight-sided muffin cups with cooking spray. Crisscross 2 parchment strips on bottom of each cup.
Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottoms of prepared muffin cups. Bake 10 min.; cool.
Meanwhile, beat cream cheese and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour half the batter into separate bowl. Add melted chocolate to batter in one bowl; mix well. Add peanut butter to remaining batter; mix well. Spoon chocolate batter over crusts; smooth tops with the back of spoon. Top with peanut butter batter.
Bake 20 to 25 min. or until centres are set. Cool. Refrigerate 2 hours. Run knife around rim of cups to loosen cakes. Use parchment strips to remove cakes from cups. Pipe frosting decoratively onto tops of cakes; sprinkle with nuts.