PEANUT BUTTER CHEESECAKE MINIS

Food Network cook Paula Deen knows desserts, and this recipe is another winner from her collection of deadly-but-delicious sweet treats.

INGREDIENTS

1½ cups graham cracker crumbs

4 tablespoons sugar

¼ cup ( ½ stick) butter, melted

12 bite-size peanut butter cups

Filling:

2 pkgs. (8 oz. each) cream cheese, at room temperature

1 cup sugar

¼ cup all-purpose flour

1 teaspoon pure vanilla extract or almond extract

2 eggs

DIRECTIONS

Preheat oven to 350 degrees. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put one peanut butter cup into the center of each crust.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.