8 oz cream cheese, room temperature ( I used 1/3 less fat)
1/4 cup granulated sugar
1/2 tsp vanilla extract
3 oz semi-sweet chocolate baking squares (3 squares), melted and cooled
1/2 cup creamy peanut butter (I used Jif reduced fat)
Melted semi-sweet chocolate
4 Peanut Butter Patties, quartered (you will have 2 quarters left over to snack on!)
Preheat oven to 325 degrees. Line a regular size cupcake/muffin tin with paper liners. Place a Peanut Butter Patty in the bottom of each liner.
In a large stand mixer, beat together the cream cheese, sugar, and vanilla extract until sugar is smooth. Melt the chocolate and let cool for a few minutes. Turn the mixer on low and slowly add in the melted chocolate. Add the egg and mix just until blended. Use an ice cream scoop to fill each cookie coated liner 2/3 full.
Microwave the peanut butter for 20 seconds and stir. Place about a teaspoon of peanut butter in the middle of each chocolate cheesecake and use a toothpick to swirl. Bake for 18-20 minutes, or just until set around the edges. Remove from the oven and let cool in the pan to room temperature. Refrigerate for 4 hours.
When ready to eat, drizzle some melted chocolate over top and garnish with a quartered Peanut Butter Patty cookie. Enjoy!