Ingredients:

  • 1/2 cups Chocolate Wafer Cookie crumbs
  • tablespoons Unsalted Butter, melted
  • tablespoon Granulated Sugar (for crust)
  • oz Full-Fat Cream Cheese, softened
  • /4 cup Granulated Sugar (for filling)
  • /2 cup Creamy Peanut Butter (for filling)
  • teaspoons Vanilla Extract
  • Pinch of fine Sea Salt
  • Large Eggs, room temperature
  • /2 cup Creamy Peanut Butter (for swirl)
  • /4 cup Powdered Sugar
  • tablespoons Heavy Cream
  • Peanut Butter Cups, roughly chopped, for garnish

Instructions:

  1. Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners and place the tin inside a large roasting pan.
  2. Make the Crust: Combine cookie crumbs, melted butter, and 1 tablespoon of sugar. Press firmly into the bottom of each lined cup. Bake for 8 minutes, then cool slightly.
  3. Prepare the Peanut Butter Swirl Mixture: Whisk together the 1/2 cup peanut butter, powdered sugar, and heavy cream until smooth and easily drizzly. Set aside.
  4. Mix the Filling Base: Beat the softened cream cheese until smooth. Gradually add the 3/4 cup granulated sugar, scraping down the sides frequently.
  5. Incorporate Flavours: Beat in the 1/2 cup peanut butter, vanilla extract, and salt until just combined.
  6. Add Eggs Gently: Whisk the room temperature eggs separately until just broken up. Add them to the filling one at a time, mixing only until just combined after each addition to prevent cracking.
  7. Fill and Swirl: Divide the filling evenly among the 12 crusts. Drizzle spoonfuls of the prepared swirl mixture over the top and gently use a toothpick to swirl the topping into the filling.
  8. Execute the Water Bath (Bain-Marie): Carefully place the roasting pan on the oven rack. Pour boiling water into the roasting pan until it comes halfway up the sides of the muffin liners.
  9. Bake for 20–25 minutes, or until the edges are set but the very centre still has a slight jiggle.
  10. Cool Down Slowly: Turn off the oven. Prop the oven door open slightly using a wooden spoon. Let the cheesecakes cool in the oven for 30 minutes to prevent cracking.
  11. Chill: Remove from the water bath, let cool completely on a rack, then cover and chill in the refrigerator for a minimum of 4 hours, preferably overnight.
  12. Garnish & Serve: Top the chilled mini cheesecakes with the chopped peanut butter cups just before serving.