Peanut Butter Cheesecake Bites

Ingredients

Oreo Crust

• 1 1/2 cups Oreo Cookie Crumbs 16 Oreo Cookies
• 4 tablespoons Butter melted

Peanut Butter Cheesecake Filling

• 16 ounces Cream Cheese room temperature
• 1/2 cup granulated Sugar
• 2 large Eggs room temperature
• 1/2 cup creamy Peanut Butter
• 1/3 cup Greek Yogurt or Sour Cream room temperature
• 1 tablespoon Cornstarch
• 1 teaspoon Vanilla extract

Chocolate Peanut Butter Topping

• 3/4 cup semi-sweet Chocolate Chips
• 4 tablespoons creamy Peanut Butter
• 1 tablespoon Coconut Oil

Instructions

Cheesecake Filling

1. In a mixing bowl, add Cream Cheese, and beat until smooth. Add Sugar, and mix until smooth. Add Eggs, and mix until combined. Add Peanut Butter, Yogurt, Cornstarch and
2. Vanilla, and blend just until incorporated. Be sure not to over-mix, but just mix until each ingredient is incorporated into the batter. Distribute batter evenly between the cupcake liners (an ice cream scoop works well).
3. Gently tap pan on the countertop to level batter and remove air bubbles.
4. Place mini cheesecakes in the oven. Bake jumbo muffin mini cheesecakes for approx. 30-35 minutes, until tops are no longer glossy. The centers will still jiggle a little, but the edges should be set. The smaller cupcake size requires less baking time, so start checking them around 18 minutes.
5. Tops may crack slightly, which is normal. Remove from oven and allow to cool
6. completely before removing cheesecakes from the pan. Your cheesecakes may sink in the middle slightly when cooling. Let cool on a cooling rack for 20 minutes, then refrigerate for 40 minutes.

Chocolate Peanut Butter Topping

7. In a small bowl, combine Chocolate Chips, Peanut Butter and Coconut Oil. Microwave in 30 second increments, stirring each time, until completely melted and combined. If preferred, you can melt over a double boiler on the stovetop.
8. Evenly divide the chocolate topping to the tops of each mini cheesecake. Tilt from side to side until entire top is coated.
9. Refrigerate mini cheesecakes until chocolate topping has hardened. Store in a sealed container in the refrigerator until ready to serve. Enjoy!