Double-Layer Mini Cheesecakes

• 3/4 cup graham cracker crumbs
• 2 Tbsp. butter, melted
• 1/2 cup plus 2 Tbsp. sugar, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 eggs
• 2 oz. BAKER'S Semi-Sweet Chocolate, melted
• 1/3 cup creamy peanut butter
• 3/4 cup ready-to-spread chocolate frosting
• 2 Tbsp. chopped PLANTERS Dry Roasted Peanuts Rite Aid Buy 1 Get 1 Free thru 02/06

1. Heat oven to 325 degrees F.
2. Cut 24 (6x1/2-inch) strips from a piece of 12x6-inch parchment paper.
3. Spray 12 straight-sided muffin cups with cooking spray.
4. Crisscross 2 parchment strips on bottom of each cup.
5. Mix graham crumbs, butter and 2 Tbsp.
6. sugar; press onto bottoms of prepared muffin cups.
7. Bake 10 min.
8. ; cool.
9. Meanwhile, beat cream cheese and remaining sugar in large bowl with mixer until blended.
10. Add eggs, 1 at a time, mixing on low speed after each just until blended.
11. Pour half the batter into separate bowl.
12. Add melted chocolate to batter in one bowl; mix well.
13. Add peanut butter to remaining batter; mix well.
14. Spoon chocolate batter over crusts; smooth tops with the back of spoon.
15. Top with peanut butter batter.
16. Bake 20 to 25 min.
17. or until centers are set.
18. Cool.
19. Refrigerate 2 hours.
20. Run knife around rim of cups to loosen cakes.
21. Use parchment strips to remove cakes from cups.
22. Pipe frosting decoratively onto tops of cakes; sprinkle with nuts.

graham cracker crumbs, butter, sugar, philadelphia cream cheese, eggs, chocolate, peanut butter, readytospread, peanuts

Taken from www.kraftrecipes.com/recipes/double-layer-mini-cheesecakes-166934.aspx (may not work)