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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. Line twelve 2-1/2-inch muffin cups with foil liners. Combine crushed wafers, melted butter and 1 tablespoon sugar in a small bowl. Divide among lined cups; press into bottoms. Place one chocolate kiss, point up, in each cup.
Beat cream cheese and the remaining 1/3 cup sugar in a medium bowl with an electric mixer until smooth. Beat in eggs and vanilla just until blended. Beat in peanut butter. Carefully spoon about 1/4 cup mixture over kiss in each cup, making sure to keep the kiss centered on bottom of cup (cups will be full). Bake for about 25 minutes or until 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. Remove cheesecakes from foil cups. Drizzle melted chocolate over cheesecakes. Chill for 1 hour or until chocolate is set.