Mini Pb&J Cheesecakes

• 1 cup creamy peanut butter
• 1/2 cup sugar
• 1 large egg
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 cup strawberry jelly, warmed
• 1/2 cup confectioners' sugar
• 2 to 3 tablespoons heavy whipping cream

1. Preheat oven to 350u0b0. In a small bowl, beat peanut butter and sugar until blended. Beat in egg. Press 2 teaspoons mixture into each of 42 paper-lined mini-muffin cups.
2. For cheesecake layer, in another bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spoon a scant 2 teaspoons cream cheese mixture into each cup. Drop jelly by 1/4 teaspoonfuls over tops. Cut through batter with a toothpick to swirl.
3. Bake 12-14 minutes or until centers are set. Cool completely on a wire rack.
4. If desired, mix confectioners' sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.

peanut butter, sugar, egg, cream cheese, sugar, egg, vanilla, strawberry jelly, sugar, heavy whipping cream

Taken from www.tasteofhome.com/recipes/mini-pb-j-cheesecakes/ (may not work)