Mini Peanut Butter Butterfinger Cheesecakes Recipe

Ingredients
For the Oreo Crust:

• 14 Oreo cookies
• 2 tablespoons unsalted butter, melted

For the Peanut Butter Butterfinger Cheesecake Filling:

• 12 ounces Full-Fat Cream Cheese, very soft (use brick-style cream cheese for best results)
• 1/2 cup full-fat sour cream, at room temperature
• 1/3 cup creamy peanut butter
• 3/4 cup Granulated Sugar
• 2 large Eggs plus 1 Egg Yolk, at room temperature
• 1 and 1/2 tablespoons All-purpose Flour
• 2 full-size Butterfinger candy bars, chopped into bits

For the Peanut Butter Glaze:

• 1/2 cup creamy peanut butter
• 1 tablespoon confectioners' sugar

Garnish:

• 1 full-size Butterfinger candy bar, chopped into bits

Instructions

1. Preheat oven to 325 degrees (F). Line a 12-cup muffin tin with paper liners, lightly spray liners with non-stick spray and set aside.

For the Oreo Crust:

1. Add the Oreo cookies to the body of a small food processor or blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Add 1 tablespoonful to each lined muffin cup. Press the crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and set aside to cool. In the meantime, make your filling.

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