Peanut Butter Cup Cheesecake
Ingredients:
- Oreo cookies, finely crushed crumbs - 2 cups
- unsalted butter, melted - 4 T
- cream cheese, room temperature - 16 ounces
- sugar - 1/2 cup
- eggs - 2
- Greek yogurt - 2 T
- vanilla extract - 1 tsp
- flour - 2 T
- semi sweet chocolate chips - 3/4 cup
- shortening - 1 tsp
- cream cheese, room temperature - 8 ounces
- Cool Whip, thawed - 8 ounces
- peanut butter - 1/2 cup
- mini Reese’s Peanut Butter Cups, chopped - 2 bags
Instructions:
Line 24 cupcake tins with paper liners.
Mix Oreo crumbs with melted butter. Firmly press 2 T crumb mixture into the bottom of each cupcake liner; set aside.
In a bowl, beat together 16 ounces cream cheese, sugar and vanilla until well combined. Beat in the eggs, yogurt and flour and mix to combine. Melt together the chocolate chips and shortening, stir until smooth. Add chocolate mixture to the cream cheese mixture; beat to combine.
Place 3 T of mixture over each crust. Bake in a preheated 350 degree oven for 22 minutes. Let set for 4 minutes, remove from the cupcake pan and cool completely on a wire rack.
In a bowl, beat together 8 ounces cream cheese, peanut butter and Cool Whip. Spread evenly on top of the cooled cheesecakes. Place chopped peanut butter cups on top of the cheesecakes. Store covered, in the refrigerator.
