• Preheat oven to 350 degrees F. Line a jumbo muffin pan with 6 liners, or a cupcake pan with 12 liners.
• In a food processor, pulse the Cookies to crumbs (or smash in a plastic bag). Place in a
• small bowl. Stir in the melted Butter until mixed. Press an even amount of crust into the bottom of each muffin or cupcake liner.
• Press down the crusts firmly, using a small glass, or a small measuring cup.
• Bake for 5 minutes. Set aside.

Cheesecake Filling

• In a mixing bowl, add Cream Cheese, and beat until smooth. Add Sugar, and mix until smooth. Add Eggs, and mix until combined. Add Peanut Butter, Yogurt, Cornstarch and
• Vanilla, and blend just until incorporated. Be sure not to over-mix, but just mix until each ingredient is incorporated into the batter. Distribute batter evenly between the cupcake liners (an ice cream scoop works well).
• Gently tap pan on the countertop to level batter and remove air bubbles.
• Place mini cheesecakes in the oven. Bake jumbo muffin mini cheesecakes for approx. 30-35 minutes, until tops are no longer glossy. The centers will still jiggle a little, but the edges should be set. The smaller cupcake size requires less baking time, so start checking them around 18 minutes.
• Tops may crack slightly, which is normal. Remove from oven and allow to cool
• completely before removing cheesecakes from the pan. Your cheesecakes may sink in the middle slightly when cooling. Let cool on a cooling rack for 20 minutes, then refrigerate for 40 minutes.

Chocolate Peanut Butter Topping

• In a small bowl, combine Chocolate Chips, Peanut Butter and Coconut Oil. Microwave in 30 second increments, stirring each time, until completely melted and combined. If preferred, you can melt over a double boiler on the stovetop.
• Evenly divide the chocolate topping to the tops of each mini cheesecake. Tilt from side to side until entire top is coated.
• Refrigerate mini cheesecakes until chocolate topping has hardened. Store in a sealed container in the refrigerator until ready to serve. Enjoy!