Peanut Butter Chocolate Cheesecakes
3/4 cup finely crushed chocolate wafers
2 tablespoons melted butter, no substitutes
1 tablespoon sugar
12 chocolate kisses
2 (8 ounce) packages cream cheese, softened
1/3 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup chunky peanut butter
1/3 cup semisweet chocolate chips
1 teaspoon shortening
Preheat oven to 325. Line twelve 2 1/2 inch muffin cups with foil liners. In bowl, combine crushed wafers, melted butter and 1 tablespoon sugar. Divide among lined cups; press into bottoms. Place one chocolate kiss, point up, into each cup. In another bowl, combine cream cheese and 1/3 cup sugar. Beat with mixer until smooth. Beat in eggs and vanilla just until blended. Beat in peanut butter. Carefully spoon 1/4 cup mixture over kiss in each cup, making sure to keep kiss centered on bottom of cup, cups will be full. Bake for 25 minutes, or until filling is set. Cool in pan for 30
minutes on wire rack. In saucepan, combine chocolate chips and shortening. Cook over low heat, stirring constantly, until melted and smooth. Remove cheesecakes from foil cups. Drizzle with melted chocolate. Chill for 1 hour, or until chocolate is set.
Makes 12 servings.