Tiny Peanut Butter Cheesecakes

Prep: 25 Min
Bake: 25 Min
Yields 12 Servings

Ingredients
¾ cup chocolate cookie crumbs
1 Tbsp sugar
2 Tbsp butter, melted
12 chocolate kisses
2 (8 oz) pkg cream cheese, softened
1/3 cup sugar
2 eggs
½ tsp vanilla
½ cup chunky peanut butter
1/3 cup semisweet chocolate pieces
1 tsp shortening

Directions

Preheat oven to 325oF. Line twelve 2 ½ inch muffin cups with foil bake cups; set aside. In a small bowl, combine cookie crumbs and 1 tablespoon sugar. Stir in melted butter. Press mixture onto bottoms of foil bake cups. Place chocolate kisses, points up, in foil cups.

In medium bowl, combine cream cheese and 1/3 cup sugar. Beat with electric mixer on medium speed until smooth. Add eggs and vanilla; beat on low speed just until combined. Beat in peanut butter until combined.

Carefully spoon about ¼ cup of the cream cheese mixture over chocolate kiss in each cup, making sure to keep kiss centered in cup (cups will be full). Bake about 25 minutes or until set. Cool in pan on wire rack for 30 minutes.

In small saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Remove cheesecakes from foil bake cups. Drizzle chocolate over cheesecakes. Chill about 1 hour or until chocolate is set.