Ingredients
- 2 (8 oz. each) cream cheese, softened
- 1/2 c. sugar
- 2 eggs
- 2 tbsp. sour cream
- 4 tbsp. honey
- 1/2 c. peanut butter
- 16 Reeses Peanut Butter cups, regular and small
- 1/2 c. whipping cream
- 1 c. chocolate chips
Preparation
Step 1
Preheat oven to 350* Beat cream cheese until very creamy. Add the sugar and beat on low until fluffy. Add in the eggs, sour cream, honey, and peanut butter. Beat until all combined. Place a large unwrapped peanut butter cup in the bottom of each cupcake liner. Spoon enough batter over top to fill the liners 3/4 full. Bake for 20-22 minutes. Cool in pan for about 15 minutes, then carefully remove to a wire rack to finish cooling. Place in the refrigerator for 1 hour. Heat whipping cream to boiling, remove from heat, and stir in chocolate chips. Continue stirring until chips are completely melted. Top each cheesecake with a generous spoonful. Cool. Before serving, top with cool whip, sprinkles and a small reeses cup. Keep refrigerated when not being consumed... but that is highly unlikely:-)