From Saus...
I made these for a girlfriend's birthday party!
Very yummy!!
Ingredients
1-1/2 cups finely crushed chocolate wafer cookies
1/4 cup butter, melted
24 chocolate kisses
4 8-ounce packages (32 ounces) cream cheese, softened
4 large eggs
1 cup chunky peanut butter
2/3 cup semisweet chocolate chips
2 teaspoons shortening
1. Preheat the oven to 325 degrees F. Line 24 2-1/2-inch muffin cups
(in pans) with liners.
(in pans) with liners.
2. In a small bowl, combine the crushed wafers, butter,
and 2 tablespoons of the sugar.
and 2 tablespoons of the sugar.
3. Divide the mixture evenly among the 24 lined cups.
Press it into the bottom of the cups, creating the crusts.
Press it into the bottom of the cups, creating the crusts.
Use a little bottle or something similar to press
the crumbs down into the liners.
4. In each cup, place a chocolate kiss with the point facing up.
5. In a medium bowl, beat the cream cheese and remaining
2/3 cup of sugar until smooth.
6. Beat in the eggs and vanilla, just until blended.
7. Beat in the peanut butter.
8. Gently spoon about 1/4 cup of the cream cheese mixture
over the kiss in each cup.
over the kiss in each cup.
The cup should be full.
9. Bake for 25 minutes or until the filling is set.
Remove the pans from the oven and cool them
on a wire rack for 30 minutes.
on a wire rack for 30 minutes.
**I didn't do the drizzle**
11. Remove the cheesecakes from the foil liners
and place them on a cookie sheet.
and place them on a cookie sheet.
Drizzle the melted chocolate over the cheesecakes.
12. Cover the cookie sheet tightly with foil or plastic wrap
and refrigerate it for 1 to 24 hours.
and refrigerate it for 1 to 24 hours.
