posted by ruth detroit area 04-27-100 11:16 AM
Black-Eyed Susan Cheesecakes
Prep Time: 20 min.
Start to Finish: 2 Hrs. 35 min.
24 vanilla wafers
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup REESE'S Peanut Butter Chips
1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips
3 tablespoons butter
Sliced almonds
Heat oven to 350°F. Line muffin cups with foil bake cups (2 inches in diameter). Place one vanilla wafer, flat-side down, in bottom of each cup.
In large bowl, beat cream cheese and sugar on medium speed of electric mixer. Add eggs and vanilla; beat well. Stir in peanut butter chips. Spoon heaping tablespoonful cream cheese mixture into each muffin cup.
Bake 15 minutes or just until set, but not browned. Cool. In small microwave-safe bowl, place chocolate chips and butter.
Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.
Drop teaspoonfuls of chocolate mixture onto center of each cheesecake, letting white show around edge. Place almond slices around chocolate mixture to resemble petals. Cover; refrigerate. Cover; refrigerate leftover cheesecakes.
About 2 dozen cheesecakes
Developed and Tested by the Hershey Kitchens