Peanut Butter Cheesecake Minis

(Courtesy of Paula Deen)

 

Ingredients:
CRUST:
1 1/2 cups graham cracker crumbs
4 Tbsp. sugar
1/4 c. (1/2 stick) butter, melted
12 bite-size peanut butter cups
FILLING:
2 (8 oz.) packages cream cheese, at room temperature
1 c. sugar
1/4 c. all-purpose flour
1 tsp. pure vanilla extract or almond extract
2 eggs

Directions:
Preheat oven to 350 degrees. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.

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