BLACK-EYED SUSAN CHEESECAKES
24 vanilla wafers
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup REESE'S Peanut Butter Chips
1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips
3 tablespoons butter
Sliced almonds
- Heat oven to 350F.
- Line muffin cups with foil bake cups (2 inches in diameter).
- Place one vanilla wafer, flat-side down, in bottom of each cup.
- Beat cream cheese and sugar on medium speed of mixer in large bowl.
- Add eggs and vanilla; beat well.
- Stir in peanut butter chips.
- Spoon heaping tablespoon cream cheese mixture into each muffin cup.
- Bake 15 minutes or just until set, but not browned. Cool.
- Place chocolate chips and butter in small microwave-safe bowl.
- Microwave at HIGH (100%) 30 seconds; stir.
- If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.
- Drop teaspoons of chocolate mixture onto center of each cheesecake, letting white show around edge.
- Place almond slices around chocolate mixture to resemble petals.
- Cover; refrigerate.
- Cover; refrigerate leftover cheesecakes.
- About 2 dozen cheesecakes.