Peanut Butter Chocolate Mini Cheesecakes...

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

2/3 cup, 2 tablespoons sugar, divided

24 chocolate kisses

4 8-ounce packages (32 ounces) cream cheese, softened

4 large eggs

1 teaspoon vanilla

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.

2. In a small bowl, combine the crushed wafers, butter, 
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.

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. 

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.

**I didn't do the drizzle**

10. Melt the chocolate chips and shortening in a microwave
on high power until smooth.

11. Remove the cheesecakes from the foil liners 
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.