CRUST:
1½ cups chocolate graham cracker crumbs
4 tablespoons sugar
¼ cup (½ stick) butter, melted
16 to 20 miniature peanut butter cups
FILLING:
2 (8-ounce) packages cream cheese, softened
1 cup sugar
¼ cup all-purpose flour
1 teaspoon vanilla extract
2 large eggs
TOPPING:
1½ cups sour cream
⅓ cup sugar
½ teaspoon vanilla extract
Dark chocolate shavings
Preheat the oven to 350 degrees. Place 16 to 20 paper cupcake liners in each cup of a standard muffin pan. Set aside.
For the crust, in a medium bowl combine the graham cracker crumbs, sugar, and melted butter, stirring until the crumbs are moistened. Press 1 tablespoon of the crumbs into the bottom of each cupcake liner. Place 1 peanut butter cup in the center of each crust.
For the filling, in a medium bowl beat the cream cheese with an electric mixer until fluffy. Add the sugar, flour, and vanilla, mixing well. Add the eggs, one at a time, beating well after each addition. Spoon the mixture over the peanut butter cups, filling three-fourths full. Bake 15 minutes, or until the cheesecakes are set.
While the cheesecakes are baking, prepare the topping. Mix the sour cream, sugar, and vanilla in a small bowl. Blend well. Carefully spread 1 tablespoon of the sour cream mixture over each cheesecake. Bake an additional 5 to 8 minutes, or until the topping is set. Cool completely. Refrigerate at least 1 hour or until serving time. Top with chocolate shavings.
Makes 16 to 20 servings
Loraine White, Queen High Roller
Dicey Dames,
Ormond Beach, Florida
From L to R: Maureen Ryan and Miriam Nagle shaking it up.
Photo submitted by JoAnn Porrello, Go for It Gals, Oakland Gardens, New York.