Yummy Mini Cheesecakes!

Not only were these fun to make, but fun to eat as well!  For the original recipe, click here

But. . . I had to mix it up a little since I'm not a big fan of peanut butter.  

1. Pre-heat oven to 350 degrees F. 

2. Combine: 

1 Cup ground vanilla wafers

2 Tablespoons granulated sugar

2 Tablespoons soften butter

1/8 teaspoon salt

and press into the bottom of a mini cheesecake pan.

3.  Reduce heat to 300 degrees F.  Beat until creamy:

8 oz cream cheese (softened)

1 egg

2 Tablespoons heavy cream

3 1/2 Tablespoons Sugar

1/2 Teaspoon vanilla

4.  Slowly, stir in 

5 crushed Fun-Size Butterfinger candy bars

5.  Evenly pour batter over baked crust and bake for 20 - 22 minutes, until set.

6.  Cool for two hours, may refrigerate.

7.  In a microwave with 30 second intervals, melt

1/2 Cup semi-sweet chocolate chips

until smooth and creamy 

8.  Stir in:

 2-3 Tablespoons heavy cream

into the melted chocolate and stir again until creamy, you may have to microwave for 30 more seconds.  

9.  Spoon the melted chocolate onto the cheesecakes and the sprinkle

2 Fun-Sized Butterfinger, crushed

on top of the cheesecakes.  

10.  For a finishing touch, you can melt more chocolate chips in a zip-lock back in the microwave and the snip a SMALL corner off on of the corners and drizzle chocolate on top 

ENJOY!  These were a hit and very easy, so I thought that I would share them here. 

I got the mini cheesecake pan at Williams-Sonoma, but couldn't find it on-line to put a link here.  Sorry.  We'll have to make these again, for sure!