Ingredients 1 package (9 ounces) chocolate wafer cookies 1/2 cup (1 stick) butter, melted 3/4 cup heavy whipping cream 3 packages (8 ounces each) cream cheese, softened 1/2 cup granulated sugar 1/4 teaspoon salt Peanut Butter Candy Drizzles Pouch 1/2 teaspoon Clear Imitation Vanilla Extract, 2 oz. Tools Perfect Results Non-Stick Mega Mini Muffin and Cupcake Pan, 48-cup Perfect Results Non-Stick Mega Mini Muffin and Cupcake Pan, 48-cup Instructions Click to mark complete - Prepare Mega Mini Muffin Pan with vegetable pan spray. - In the bowl of a food processor, pulse cookies until fine crumbs form. - In medium bowl, combine 2 cups cookie crumbs and butter until crumbs are evenly moistened. Press into bottom of prepared pan cavities. Refrigerate while making the filling. - In medium microwave-safe container, combine Peanut Butter Candy Melts and cream. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until melts are almost melted. Stir thoroughly until mixture is smooth. Cool slightly. - In large bowl, combine cream cheese, sugar, vanilla and salt. Beat on medium-high speed until light and fluffy, about 4-5 minutes. Reduce speed to low and add melted Candy Melts mixture. Scrape bottom and sides of bowl well. Increase speed to medium and beat until combined. Pipe mixture into prepared pans, filling completely. - Refrigerate at least four hours before serving. Remove cheesecakes from pans. Roll edges in remaining cookie crumbs.Makes about 4 dozen.
