My mini peanutty cheesecakes

We LOVE all things cheesecake in this house. So I made my own recipe (with the help of Kraft.com). It's so good and luscious in all it's cheese-cakey goodness.

Crust:

1 cup cookie crumbs or 12 whole cookies, OREO Chocolate Sandwich Cookies

3 Tbsp butter or margarine

2 Tbsp sugar

Cheesecake Batter:

1 pkg. (8 oz. each) PHILADELPHIA Cream Cheese and 1 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened

1/2 cup sugar

1 tsp. vanilla

1 1/2 cups COOL WHIP Whipped Topping, thawed

Batter Flavorings:

1/3 cup peanut butter

Mix-In's and Toppings:

1/4 cup mixed into batter and 1/3 cup sprinkled on top peanut butter cups (candy), coarsely chopped

1/2 square, coarsely chopped, mixed into batter and 1/2 square, melted and drizzled on top BAKER'S Semi-Sweet Baking Chocolate

CRUST: If using whole cookies, place 1 cookie on bottom of each of 12 (2-1/2-inch) paper-lined muffin cups. Otherwise, mix Crust ingredients; press evenly onto bottoms of 12 (2-1/2-inch) paper-lined muffin cups. Refrigerate until ready to use.

BATTER: Beat cream cheese, sugar and Batter Flavorings in large bowl with electric mixer until well blended. Gently stir in whipped topping and Mix-Ins. Spoon batter into prepared cups, filing each two-thirds full.

TOPPINGS: Add Toppings.

REFRIGERATING: Refrigerate at least 3 hours before serving. Store leftovers in refrigerator.