Mini Peanut Butter Cheesecakes

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 24
• 1 (9 1/2 ounce) package keebler fudge shoppe peanut butter filled cookies
• 2 (8 ounce) bricks reduced-fat cream cheese (neufchatel)
• 1 1/4 cups sugar
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 3 ounces semisweet baking chocolate
• 2 tablespoons unsalted butter
• 2 tablespoons light corn syrup
• 1/2 teaspoon vanilla extract
• 1/4 cup roasted peanuts, chopped

Recipe

• 1 heat oven to 325 degrees. line muffin pans with 24 paper baking cups.
• 2 break cookies into food processor. pulse until fine moist crumbs form. press about 1 tablespoons evenly over bottom of each cup. freeze until ready to fill.
• 3 beat next 4 ingredients in a large bowl with mixer on medium speed until smooth. on low speed, beat in eggs, 1 at a time, just until blended. spoon 2 1/2 tbsp into each cup.
• 4 bake 20 minutes, or until puffed. (some may crack on top; that's ok). cool completely in pans on a wire rack.
• 5 meanwhile prepare glaze:.
• 6 microwave ingredients on medium, stirring until smooth. cool slightly.
• 7 peel off liners. place cakes on foil lined baking sheet. spoon glaze over tops; sprinkle with nuts. refrigerate at least 2 hours for glaze to set.