Mini Peanut Butter Cheesecakes

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.

They are the perfect size.  You can’t overindulge with just a mini.  It is the perfect size to stay disciplined and still satisfy your sweet tooth!

INGREDIENTS

• 16 golden Oreo cookies
• 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

INSTRUCTIONS

1. Preheat oven to 325 degrees.
2. Spray mini cheesecake pan with non stick cooking spray.
3. 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.
4. 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.
5. .....................................

for full recipes please see : www.smalltownwoman.com

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