Mini Peanut Butter Cheesecakes*

By srumbel

These mini cheesecakes are wonderful in all kinds of ways. First and foremost they are peanut butter and who doesn’t love peanut butter? They are topped with a drop of delicious Ghirardelli chocolate and Reese’s mini peanut butter cups.

Ingredients

• 16 golden Oreo cookies or Nutter Butter
• 2 tablespoons butter melted
• 12 ounces cream cheese
• 1/4 cup plus 1 tablespoon sugar
• 1 teaspoon vanilla
• 1/4 cup creamy peanut butter
• 1 large egg
• 1/2 cup chocolate chips
• 1 (4 ounce) bar semi sweet chocolate premium baking bar
• 10-12 Reese's miniature peanut butter cups cut in quarters

Preparation

Step 1

Use regular cupcake pan.

Preheat oven to 325 degrees.
Spray mini cheesecake pan with non stick cooking spray.
Crush Oreos in food processor. Combine crushed Oreos with melted butter. Divide crumb mixture evenly in the twelve mini cake holes. Press down gently with a spoon.
In stand mixer blend cream cheese, sugar and vanilla until smooth. Add the peanut butter and allow it to mix for a bit. Peanut butter and cream cheese take a little while to get along. Add the egg and mix just until incorporated. Fold in chocolate chips.
Bake for 25 minutes or until set.
Remove from oven and chill for several hours or overnight before removing from pan.
Melt chocolate bar according to manufacturers instructions. Top each cheesecake with heaping teaspoon of melted chocolate and quartered Reeses.

Notes

If you do not have a mini cheesecake pan just use your cupcake pan with cupcake liners.

It makes 12 little cakes