Ingredients

The following ingredients have 16 Servings
  • 16 ounces 1/3 less fat cream cheese
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs, room temperature
  • 1 cup creamy peanut butter
  • 1/2 cup mini semisweet chocolate chips
  • 1/2 cup peanut butter chips
  • 16 peanut butter oreo cookies
  • 1/3 cup semisweet chocolate chips, melted, for optional garnish

Instruction

  • In a large mixing bowl, beat cream cheese until smooth. Beat in sugar and vanilla. Beat in eggs, one at a time. Beat in peanut butter. Fold in the mini chocolate chips and peanut butter chips. Line muffin pans with regular-sized muffin cups with paper liners. (You'll need 16 cupcake liners in all. I have 2 pans, and made 2 batches - a first batch of 12, and a second batch of 4.) Place one whole Oreo cookie at the bottom of each cupcake liner. Fill the muffin cups 3/4 full. Bake at 350°F for 18-20 minutes, or until edges of cheesecakes are light golden brown and centers are almost set. Place the pans on a wire rack to cool completely. Remove the cheesecakes from the muffins pans, and remove the paper cupcake liners. Drizzle with melted chocolate chips (optional). Store in refrigerator.