Peanut Butter Cup Chesecake

Here is a sweet treat for family time!

Recipe:

Ingredients:

• 2 cups oreo crumbs (20 oreos) 4 tablespoons unsalted butter, melted 2 packages (8 
• ounces each) cream cheese, room temperature 1/2 cup sugar 2 eggs 2 tablespoons 
• Greek yogurt, plain & fat-free 1 teaspoon vanilla 2 tablespoons flour 3/4 cup semisweet 
• chocolate chips 1 teaspoon shortening 1 package (8 ounces) cream cheese, room temperature 1 (8 ounce) container Cool Whip, thawed 1/2 cup peanut butter 2 bags mini Reese’s Peanut Butter Cups

Instructions:

1. Preheat the oven to 350 ˚F and line 24 cupcake tins with paper liners.
2. Crush the oreos into fine crumbs and mix with melted butter.  Press 2 tablespoons of the crumb mixture into the bottom of each cupcake liner.  Press firmly and set aside.
3. In the bowl of a stand mixer with a paddle attachment beat together the cream cheese, sugar, and vanilla until well combined.  Beat in the eggs, yogurt, and flour and mix to combine.  Scrape the bowl as needed.
4. Melt the chocolate chips and shortening the microwave in 20-second intervals stirring in between.  Add the chocolate to the cream cheese mixture and again beat to combine.
5. Add 3 tablespoons of mixture to each crust and bake for 22 minutes.  Let set for 4 minutes before removing from the cupcake pan and cool completely on a wire rack.
6. Beat together the cream cheese, peanut butter, and Cool Whip in the bowl of a stand mixer with a paddle attachment.  Spread evenly on top of the cooled cheesecakes.
7. Chop up the peanut butter cups and add to the top of the cheesecakes.
8. Store in the fridge.