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Hershey's Black-Eyed Susan Cheesecakes

Black-Eyed Susan Cheesecakes
24 vanilla wafer cookies
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup REESE'S Peanut Butter Chips
1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
3 tablespoons butter
Sliced almonds
1. Heat oven to 350°F. Line muffin cups with foil bake cups (2 inches in diameter). Place one vanilla wafer, flat-side down, in bottom of each cup.

2. Beat cream cheese and sugar on medium speed of mixer in large bowl. Add eggs and vanilla; beat well. Stir in peanut butter chips. Spoon heaping tablespoon cream cheese mixture into each muffin cup.

3. Bake 15 minutes or just until set, but not browned. Cool.

4. Place chocolate chips and butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.

5. Drop teaspoons of chocolate mixture onto center of each cheesecake, letting white show around edge. Place almond slices around chocolate mixture to resemble petals. Cover; refrigerate. Cover; refrigerate leftover cheesecakes. About 2 dozen cheesecakes.


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Who am I?

My name is Anna.
I am a HUGE lover of Chocolate.
I eat it, I research it, and I live by it.

By day I am a dietician, ironically as it may seem.
By night, I am obsessed with the various aspects related to chocolate.

A Day Without Chocolate is like a day without Sunshine.


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