Peanut Butter Chocolate Cheesecake Cups

36 Reduced-Fat Chocolate Wafers
1/4 cup SPLENDA® No Calorie Sweetener, Granular
5 tablespoons light butter, melted

Peanut Butter Center
1/2 cup SPLENDA® No Calorie Sweetener, Granular
3 tablespoons reduced fat peanut butter
3 tablespoons reduced fat cream cheese

Chocolate Filling
4 ounces unsweetened chocolate
8 ounces reduced fat cream cheese
1 3/4 cups SPLENDA® No Calorie Sweetener, Granular
1/2 cup skim milk
1/2 cup egg substitute
1 teaspoon vanilla
2 ounces sugar-free chocolate, melted (optional)

1 Preheat oven to 350 degrees F.
2 Make CRUST. Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.
3 Make PEANUT BUTTER CENTER. Place all center ingredients in a small bowl. Mix until well blended. Set aside.
4 Make CHOCOLATE FILLING. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and SPLENDA® Granular in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire whisk, until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.
5 Assemble CUPS. Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of the cups. Place approx. 1/2 tsp of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.
6 Bake in a preheated 350 degrees F oven 10-15 minutes, or until slightly firm to the touch. Chill for approx. 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.

Nutrition Info (per serving)
Calories 111; Calories from Fat 70; Protein 3g ; Fat 8g (sat 4g) ; Carbohydrate 9g ; Fiber 1g ; Cholesterol 11mg; Sodium 97mg