Double-Layer Mini Cheesecakes

1. 1

   Heat oven to 325 degrees F.

2. 2

   Cut 24 (6x1/2-inch) strips from a piece of 12x6-inch parchment paper.

3. 3

   Spray 12 straight-sided muffin cups with cooking spray.

4. 4

   Crisscross 2 parchment strips on bottom of each cup.

5. 5

   Mix graham crumbs, butter and 2 Tbsp.

6. 6

   sugar; press onto bottoms of prepared muffin cups.

7. 7

   Bake 10 min.

8. 8

   ; cool.

9. 9

   Meanwhile, beat cream cheese and remaining sugar in large bowl with mixer until blended.

10. 10

    Add eggs, 1 at a time, mixing on low speed after each just until blended.

11. 11

    Pour half the batter into separate bowl.

12. 12

    Add melted chocolate to batter in one bowl; mix well.

13. 13

    Add peanut butter to remaining batter; mix well.

14. 14

    Spoon chocolate batter over crusts; smooth tops with the back of spoon.

15. 15

    Top with peanut butter batter.

16. 16

    Bake 20 to 25 min.

17. 17

    or until centers are set.

18. 18

    Cool.

19. 19

    Refrigerate 2 hours.

20. 20

    Run knife around rim of cups to loosen cakes.

21. 21

    Use parchment strips to remove cakes from cups.

22. 22

    Pipe frosting decoratively onto tops of cakes; sprinkle with nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.