Black-Eyed Susan Cheesecakes

• 24 vanilla wafers
• 2 (8 oz.) pkg. cream cheese, softened
• 1/2 c. sugar
• 2 eggs
• 1/2 tsp. vanilla
• 1 c. Reese's peanut butter chips
• 1/2 c. semi-sweet chocolate chips
• 3 Tbsp. butter
• sliced almonds

1. Heat oven to 350u0b0.
2. Line muffin pans with foil cupcake cups, 2-inches in diameter.
3. Place one vanilla wafer in bottom of each cup.
4. In large bowl, beat cream cheese and sugar.
5. Add eggs and vanilla; beat well.
6. Stir in peanut butter chips.
7. Spoon heaping tablespoonfuls of cream cheese mixture into each cup.
8. Bake 15 minutes, or until set, but not browned.
9. Cool in pans.
10. In small microwave-safe bowl, place chocolate chips and butter.
11. Microwave on High 30 seconds to 1 minute or until melted and mixture is smooth when stirred.
12. Drop teaspoonfuls of chocolate mixture onto center of each cheesecake.
13. Place almond slices around dab of chocolate to resemble petals.
14. Cover and refrigerate.
15. Makes 2 dozen cupcakes.

vanilla wafers, cream cheese, sugar, eggs, vanilla, butter chips, semisweet chocolate chips, butter, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=815536 (may not work)