24 vanilla wafers
2- 8 oz pkgs fat free cream cheese, softened
1/2 cup splenda
2 eggs
1/2 tsp vanilla
1 cup peanut butter chips
1/2 cup semi sweet chocolate chips
3 tbsp butter
sliced almonds
Heat oven to 350 degrees. Line muffin cups with foil liners (2" ones). Put one vanilla wafer in bottom of each cup. In a large bowl beat cream cheese and splenda on medium of electric blender. Add eggs and vanilla and beat well. Stir in peanut butter chips. Spoon heaping tbsp cream cheese mixture into each cup. Bake 15 minutes or just till set but not browned. Cool, In a microwave safe bowl put chocolate chips and butter. Microwave on HIGH 30 seconds, stir and microwave another 15 on HIGH (if necessary), stirring after each heating just till chips are melted and mix is smooth after stirred. Drop tsp. of chocolate mixture onto center of each cheesecake and let white show around edge. Put almond slices around chocolate mixture. Cover and refrigerate. Makes 2 dozen.
This was originally a Hershey recipe, but of course I changed a few ingredients around like sugar to splenda, and cream cheese to fat free.
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
cat lover 
When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
