Mini Peanut Butter & Chocolate Cheesecakes

By randiboyle

Ingredients

• 1 C. shortbread cookie crumbs
• 2 Tbsp. butter, melted
• 16 oz. cream cheese, softened
• 1/2 C. sugar
• 2 eggs
• 1 tsp. vanilla
• 1/4 C. sour cream
• pinch of salt
• 6 Tbsp. peanut butter (microwave 15 seconds)
• 1/2 C. chocolate chips
• 2 Tbsp. heavy cream

Details

Adapted from picky-palate.com

Preparation

Step 1

Preheat oven to 300 ̊F. Combine cookie crumbs and butter. Place a heaping tablespoon in each mini muffin tin. Press down in cup. Beat cream cheese and sugar. Add eggs one at a time. Add vanilla, sour cream and peanut butter. Fill each muffin cup ¾ way full. Bake 18-20 minutes. Let sit in pan for 30 minutes, then transfer to cooling rack for 30 minutes. Melt chocolate chips and heavy cream in a bowl for 30 second intervals. Top each cup with ganache.