Peanut Butter Chocolate Cheesecakes

Found this recipe online. Makes 12 miniature cheesecakes.

• Ready In: 1 hr 50 mins
• Serves: 12
• Yields: 12 mini cheesecakes

Ingredients

• 3⁄4 cup  finely crushed  chocolate wafer
• 2  tablespoons butter, melted
• 1  tablespoon sugar
• 12  chocolate  Hershey 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  semi-sweet chocolate chips
• 1  teaspoon shortening

Directions

1. Preheat oven to 325°F.
2. Line 12 2-1/2 inch muffin cups with foil bake cups; set aside.
3. In a small bowl, combine crushed wafers, melted butter, and the 1 tablespoon sugar.
4. Press into the bottoms of prepared muffin cups.
5. Place a chocolate kiss, point up, in each cup.
6. For filling, in a medium bowl beat cream cheese and the 1/3 cup sugar with an electric mixer on medium to high speed until smooth.
7. Beat in eggs and vanilla just until combined.
8. Beat in peanut butter until combined.
9. Carefully spoon about 1/4 cup filling over kiss in each cup, making sure to keep the kiss centered on bottom of cup <cups will be full>.
10. Bake about 25 minutes or until filling is set.
11. Cool in pan on wire rack for 30 minutes.
12. In a small saucepan cook and stir chocolate chips and shortening over low heat until melted.
13. Remove cheesecakes from foil cups.
14. Drizzle melted chocolate over cheesecakes.
15. Chill about 1 hour or until chocolate is set.