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

Line 2 1/2 inch muffin pans with 12 paper baking cups; place about 1 tablespoon of the graham cracker crumbs in each cup; set aside. In small mixer bowl beat both packages of cream cheese until smooth. Add sugar and vanilla; beat until fluffy. Beat in milk. Add eggs; beat just until blended. (Do not overmix.)

Divide mixture in half. Gradually stir half of the cheese mixture into melted chocolate until well blended. Gradually stir remaining cheese mixture into the peanut butter until blended. Place 2 tablespoons of the peanut butter mixture in each muffin cup; spread evenly. Spoon 2 tablespoons of the chocolate mixture over the peanut butter mixture; spread evenly. Bake in a 325 degree oven for 20 to 5 minutes or until mixture is set. Cool cheesecakes on wire rack; chill to store. At serving time, peel off paper cups and invert. Makes 12 servings.