October 2008 Peanut Butter Mini Cheesecakes

Ingredients Crust:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons sugar
• 1/4 cup (1/2 stick) butter, melted
• 12 bite-size peanut butter cups

Filling:

• 2 (8-ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon pure vanilla extract
• 2 eggs

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

To make the filling:
Beat cream cheese 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.