Mini Chocolate Cheesecakes With Nutter Butter Crust

• 12 whole Nutter Butter Cookies, Crushed Into Crumbs
• 3 Tablespoons Butter, Melted
• 8 ounces, weight Cream Cheese, Softened
• 2 Tablespoons Sour Cream
• 1/3 cups Sugar
• 1 whole Egg
• 1 teaspoon Brewed Coffee Or Vanilla Extract
• 1/2 cups Semi-sweet Chocolate Chips, Melted
• 1/4 cups White Chocolate Chips, Melted
• 1 Tablespoon Peanut Butter

1. Preheat oven to 325 degrees F. In a small bowl, combine Nutter Butter crumbs and melted butter. Mix with a fork until well blended. Spoon into twelve paper-lined muffin tins. Press into an even layer using the bottom of a shot glass or something similar. Bake for 5 minutes. Remove from the oven to a wire rack.
2. In a large bowl, beat cream cheese, sour cream and sugar until fluffy. Add egg and coffee or vanilla, and mix until thoroughly combined. Beat in melted semi-sweet chocolate. Pour over prepared crusts in scant 1/4 cupfuls. Bake for 20 minutes. Remove from the oven to a wire rack to cool about 20 minutes.
3. Mix melted white chocolate chips with peanut butter until smooth and drizzle over cheesecakes. Refrigerate for at least an hour before serving.
4. Enjoy!
5. Miss

butter cookies, butter, weight cream cheese, sour cream, sugar, egg, coffee, semisweet chocolate chips, ubc, peanut butter

Taken from tastykitchen.com/recipes/desserts/mini-chocolate-cheesecakes-with-nutter-butter-crust/ (may not work)