Mini Peanut Butter Cheesecakes

Prep Time: 15 min Total Time: 55 min Makes: 16 servings, 2 triangles each

What You Need!
12 OREO Cookies, crushed
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
1/4 cup creamy peanut butter
1/3 cup sugar
1 egg
1 square BAKER'S Semi-Sweet Chocolate, melted

Make It!
HEAT oven to 325ºF. Mix cookie crumbs and butter; press firmly onto bottom of 8-inch square pan. Set aside.
BEAT cream cheese, peanut butter and sugar with mixer until blended. Add egg; mix just until blended. Spoon over crust. Bake 18 to 20 min. or until center is almost set; cool.
DRIZZLE chocolate over cheesecake in criss-cross pattern. Refrigerate 5 min. before cutting to serve.

Kraft Kitchens Tips

For Easy Cleanup
Line pan with foil. Use foil handles to lift cooled cake out of pan. How to Cut Into TrianglesCut into 16 squares. Cut each square on diagonal to make 32 triangles.

Special Extra
Sprinkle tops of cheesecakes with chopped peanuts after drizzling with chocolate.