Contributed by Pam

Is this Pam’s way of saying, “I’m tired of making this for you people. Make them yourselves.”? tee hee!

Ingredients:

• 3/4 cup finely crushed chocolate wafers
• 2 Tbsp melted butter (no substitutes)
• 1 Tbsp sugar
• 12 chocolate kisses
• 2 (8 oz) pkgs cream cheese (softened)
• 1/3 cup sugar
• 2 eggs
• 1/2 tsp vanilla
• 1/2 tsp chunky peanut butter (I use creamy, otherwise you get soggy peanut chunks)
• 1/3 cup semisweet chocolate pieces
• 1 tsp shortening

Heat oven to 325 degrees. Put foil liners on muffin pan. Combine crushed wafers, melted butter, and 1 Tbsp sugar in a small bowl. Divide among the lined cups; press into bottoms with chocolate kiss, pointing up, in each cup.

Beat cream cheese and 1/3 cup sugar in a medium mixing bowl with an electric mixer until smooth. Beat eggs and vanilla just until blended. Beat in peanut butter. Carefully spoon about 1/4 cup mixture over the kiss in each cup, making sure to keep the kiss centered on the bottom of the cup. The cups will be full. Bake about 25 minutes or until the filling is set. Cool for 30 minutes in the pan on a wire rack.

Heat chocolate pieces and shortening in a small saucepan over low heat, stirring constantly, until melted and smooth. I let it sit 10 minutes or so then put it in a sandwich bag and cut the corner off to drizzle. Remove cheesecakes from foil cups. Drizzle melted chocolate over cheesecakes. Chill 1 hour; if desired, cover and chill up to 36 hours. Or, to freeze, do not remove from cups. Freeze up to 1 month. Let thaw in the refrigerator; drizzle with chocolate. Makes 12 servings.