Peanut Butter Cheese Cake Minis

I made these last year for the superbowl. They are another Paula Deen special. Who doesn't like cheesecake or Reese's Peanut Butter Cups? You know they've got to be good together. These were delicious and easy to serve. No fork required. You could even do mini mini cheese cakes and use a mini muffin pan. (You might have to cut up the peanut butter cup and make sure to reduce the baking time.)

Peanut Butter Cheese Cake Minis

Crust:

1 1/2 cups graham cracker crumbs

4 tbsp. sugar

1/4 c. butter, melted

12 reese's miniature peanut butter cups

Filling:

2 8 oz. packages cream cheese, at room temperature

1 cup sugar

1/4 cup all purpose flour

1 tsp. pure vanilla or almond extract

2 eggs

Preheat oven to 350 degrees. Place a paper muffin cup liner in each cup of a standard muffin pan (or use a mini cheesecake 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 one 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.