Reese’s Peanut Butter Cup Mini Cheesecakes {Recipe}
Ingredients:
3/4 c graham cracker crumbs
3 Tbls sugar
3 Tbls butter, melted
12 miniature Reese’s Peanut Butter Cups
16 oz (2 8 oz packages) of light cream cheese
1 c sugar
1/4 c all-purpose flour
2 eggs, room temperature
2 tsp vanilla extract
Reese’s Peanut Butter chips
Chocolate chips
shortening
Preheat the oven to 350. Place a cup liner in each cup of your muffin pan. Make the graham cracker crust by combing the graham cracker crumbs, 3 Tbls sugar, and 3 Tbls melted butter. Combine until nice and crumbly.
Press the crust into the bottom of each cup. I use about a heaping tablespoon of the mixture for each cup and then use the bottom of my ice cream scoop to flatten the crust down.
Remove the wrappers from the Reese’s. You will want to unwrap 14 total. 12 for the cheesecakes and two for a quick snack. Place a Reese’s in the center of the crust in each cup.
Beat the cream cheese until nice and fluffy. I use the light cream cheese so I can have two cheesecakes but you could use regular cream cheese if you would like 
Add in the sugar, flour and vanilla and continue beating until well combined. Add in the eggs one at time making sure they are well incorporated.
Spoon the cream cheese mixture over the Reese’s, evenly dividing the mixture among the 12 cups. I use about 1/4 c of the mixture for each cup. Bake for about 20-25 minutes until the cheesecakes are set.
Let the cheesecakes cool – or don’t! They are so good when the chocolate is all ooey-gooey and melted but they really are better after they’ve cooled and chilled for awhile. Melt the peanut butter chips and a small amount of shortening in the microwave and then use a fork to swirl the melted chips over the top of the cheesecakes. Do the same with the chocolate chips.
