Mini Butterfinger Cheesecakes

Nate's favorite dessert is cheesecake. It's not something I make too often though. Since we were having company over for dinner tonight, I knew it was a perfect opportunity to make cheesecake. I just came across this idea over at Favorite Family Recipes, a few days ago. I'm happy to report they were a big hit! They are a fun little bite-sized dessert that is not too hard to make.

Ingredients:
Crust-
1 c. ground vanilla wafers (I used the reduced fat kind), just pulse these in your food processor and they're ready in no time flat
2 Tbsp. granulated sugar
3 Tbsp. butter, melted
1/8 tsp. kosher salt
Filling-
8 oz softened cream cheese
1/4 c. creamy peanut butter (I used reduced fat)
1/2 c. sugar
1 egg
2 Tbsp. heavy cream
1/8 tsp. kosher salt
Topping-
1 cup milk chocolate chips
3 Fun Size Butterfinger, crushed


Preparation:
Preheat oven to 350 degrees. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of a mini muffin tin and press. Bake for 8-10 minutes and remove from oven.
Reduce heat to 300 degrees. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat sugar, egg, cream and salt until well combined. Spoon batter over baked crust. Bake for 18-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.
Melt chocolate chips in microwave in 30 second intervals until smooth. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed butterfinger over top.