-
1
Line muffin pans with liners (I use 6-cup muffin pan and bake in 2 batches).
-
2
FOR CRUST: Combine crumbs, ground almond, butter and sugar in a bowl; press onto bottom of the cupcake liners (you may reserve 2 TB of crumb-mixture for topping).
-
3
Bake for 5 minutes at 375F, and let cool.
-
4
FOR FILLING: In a large bowl, beat cream cheese, sugar and flour until smooth, then gradually beat in evaporated milk, egg and vanilla extract.
-
5
Melt the PB chips and chocolate separately on Medium-High (70%) power for 1 minute; stir.
-
6
Microwave at additional 10- to 20-second intervals (stirring until smooth), then mix both the melted PB chips and chocolate together until well-combined.
-
7
Stir 1/3 portion of cream cheese mixture into melted mixture, then pour remaining cream cheese mixture over the mini crusts.
-
8
Pour chocolate mixture over plain mixture and swirl with toothpick, pulling plain cream cheese mixture up to surface.
-
9
Sprinkle some crumb-topping over the cheese batter.
-
10
Bake in a preheated oven at 325F for 15 minutes or until set; cool completely on wire rack, then chill in refrigerator.
-
11
NOTE: I find that adding 2 TB of ground almonds enhance the taste of the crust and another tip is, I fill the 3 empty muffin cup with water (about 1/2 full) for the second batch of baking.
