Peanut Butter 'n Chocolate Mini Cheesecakes

Ingredients

• 1 cup chocolate-covered graham cracker cookies, finely crushed
• 1 (8 ounce) package cream cheese, softened
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 eggs
• 1/3 cup peanut butter, creamy
• 1/2 cup semi-sweet chocolate chips, melted and slightly cooled

Directions

1. 1

   Preheat oven to 325*.

2. 2

   Line 12 (2 1/2 inch) muffin cups with paper liners.

3. 3

   Spoon about 1 tablespoon crushed graham crackers into each cup and press with fingers to form crust. Set aside.

4. 4

   Place cream cheese in mixer bowl. Using Speed 4, beat until smooth, about 2 minutes.

5. 5

   Add sugar and vanilla.

6. 6

   Turn to Speed 6 and beat until smooth and fluffy, about 1 minute.

7. 7

   Turn to Speed 2. Gradually add milk, then eggs, one at a time, beating 15 seconds after each addition.

8. 8

   Turn to Speed 4 and beat mixture for 30 seconds.

9. 9

   Transfer HALF of batter to another bowl.

10. 10

    Add peanut butter to mixer bowl.

11. 11

    On Speed 4, beat peanut butter mixture until well blended, about 1 minute.

12. 12

    Divide peanut butter mixture evenly among prepared lined muffin cups.

13. 13

    Return reserved batter to mixer bowl (don't clean bowl or beaters) and add melted chocolate. Turn to Speed 4 and beat until well blended, about 1 minute.

14. 14

    Divide this mixture evenly among half-filled muffin cups, spreading to cover peanut butter batter.

15. 15

    Bake for 20-25 minutes, or until centers are almost set.

16. 16

    Cool completely on wire racks.

17. 17

    Store covered in refrigerator.