Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

• 1 cup plus 2 tablespoons crushed chocolate graham crackers
• 2 tbsp crushed butter finger candy
• 2 tbsp salted butter, melted
• 12 oz cream cheese, at room temperature
• 1/4 cup sour cream
• 1/2 cup creamy peanut butter
• 2/3 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1/2 tsp vanilla extract
• 1/8 tsp sea salt
• 1/2 of my recipe for Chocolate Ganache Frosting recipe attached in. direction step # 9
• 12 honey roasted peanuts
• 1/4 cup crushed butter finger candy

1. Line 12 standard muffin tins with foil liners.
2. Preheat the oven to 325
3. Combine graham cracker crumbs, the 2 tablespoons crushed butter finger candy and butter until moistened
4. Press mixture firmly and evenly into foil lined muffin tins Refigerate white preparing filling
5. Make Peanut butter Cheezecake Filling
6. Beat cream cheese, sour cream and peanut butter u til well combined
7. Beat in sugar, then egg and egg yolk, vanilla and salt until smooth
8. Divide mixture evenly over crusts in muffin tins
9. Bake 20 to 25 minutes until set.
10. Cool in pan, on wire rack until room temperature about 1 hour.
11. Then refigerate at least 6 hours before removing foil liners
12. Top each cheesecake with some chocolate ganache,frost recipe is attached below.
13. Sprinkle with crushed butter finger candy and top with a honey roasted peanut

crackers, butter finger, butter, cream cheese, sour cream, peanut butter, granulated sugar, egg, egg yolk, vanilla, salt, direction step , honey, butter finger

Taken from cookpad.com/us/recipes/348945-peanut-butter-indivdual-cheesecakes-topped-with-chocolate-ganache (may not work)