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Ingredients:
- 2 cups graham cracker crumbs, plain or chocolate
- 4 tablespoons brown sugar
- 6 tablespoons melted butter
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla
- 4 ounces semisweet chocolate, cut into small pieces
- 1/3 cup creamy peanut butter
Preparation:
Heat oven to 375°. Lightly spray a mini cheesecake pan with baking spray or line a standard muffin pan with foil liners or double paper liners.Combine graham crackers with brown sugar and melted butter. Pat into the bottom of lined muffin cups or mini cheesecake pans, about 1 1/2 tablespoons in each cup. A small glass bottom, a pestle, or other tool will make tamping easier. Bake for 5 minutes; set aside.
In a mixing bowl, beat cream cheese until fluffy; beat in sugar and then the eggs and milk. Beat in vanilla just until blended.
Melt chocolate in a bowl or double boiler insert over simmering water.
Put about 1/3 the cream cheese batter in a separate bowl; stir in peanut butter until blended. To the other half of the cream cheese, add the melted chocolate.
Spoon about 1 heaping tablespoon of the peanut butter batter into each muffin or mini cheesecake cup. Spoon about 1 1/2 to 2 teaspoons of the chocolate batter over the peanut butter batter. Gently swirl the chocolate batter into the peanut butter batter with a toothpick or small spatula.
Bake for 20 to 24 minutes, or until set.
Cool in pan on a rack then chill thoroughly before removing from cheesecake pan.
Makes about 24 mini cheesecakes.
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