Categories: Individual Desserts
Ingredients
- 24 Mini Chocolate Chip Famous Amos cookies
- 24 Cupcake liners
- 2 8 oz. packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 eggs
- 2 Tablespoons Hershey’s Chocolate Syrup
- 1/4 cup creamy Peter Pan Peanut Butter
- Nestle Milk Chocolate Chips, at least 96
Directions
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Preheat oven to 350 degrees F, with the rack in the center of the oven.
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Put a cupcake liner in each of 2 muffin pans, or 24 muffins.
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Place one mini chocolate chip cookie in each muffin cup, flat side down.
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Blend the cream cheese with the granulated sugar until smooth.
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Add eggs, mixing each one in after it is added.
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Add 2 full Tablespoons of the Hershey’s Syrup and mix in.
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Slow mixer down a couple of speeds and add peanut butter. Blend until smooth.
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Put batter on top of chocolate chip cookies in each muffin cup until each is about half-full.
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Place 4 – 5 chocolate chips on the top of each cheesecake.
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Bake for 15 – 20 minutes until top is set.
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Cool the pans on wire racks – leaving the cheesecakes in the pans.
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Place the pans with the cheesecakes in the refrigerator for at least 3 hours.
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Gently remove cupcake papers and serve.