3/4 c. crushed chocolate covered graham crackers
1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1/2 c. milk
2 eggs, room temperature
1/3 c. peanut butter, creamy
1/2 c. semi-sweet chocolate pieces, melted & cooled

Line muffin pan with 12 paper cups, place 1 teaspoon of graham cracker crumbs in each cup. In small bowl, mix cream cheese until smooth. Add sugar and vanilla. Blend until fluffy. Beat in milk. Add eggs, just until blended. Do not over beat. Divide mixture in half. Gradually stir in half of the cheese mixture into melted chocolate until well blended. Stir peanut butter into remaining cream cheese mixture until well blended.

Place 2 tablespoons of peanut butter mixture in each muffin cup; spread evenly. Spoon 2 tablespoons of the chocolate mixture over peanut butter mixture, spread evenly. Bake at 325 degrees for 20-25 minutes or until mixture is set. Cool cheesecakes on wire rack. Chill. At serving time peel off paper cups and invert crumb side up. Best when made 24 hours in advance to flavor through.