1½ cups graham cracker crumbs
4 tablespoons sugar
¼ cup melted butter
pinch of cinnamon
Mix crust ingredients well, set aside
FILLING
(2) 8 ounce pkg. cream cheese room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup creamy style peanut butter
3 tablespoons flour
2 eggs
Line cupcake pan with paper liners (this recipe makes 18 cheesecakes). Spoon a little of the crust crumbs into each paper liner and press down. Set aside and preheat your oven to 350°F
In a large bowl, beat the room temperature cream cheese and granulated sugar until very smooth, scraping down the sides of the bowl if necessary. Add the peanut butter and vanilla and beat until smooth.
While beating, sprinkle in the flour and then add the eggs, one at a time, mixing until smooth.
Fill the paper liners almost full (I use an ice cream scoop for this). Bake in 350°F oven for 20-23 minutes. My electric oven took 23 minutes.
Cool to room temperature, then top with chocolate glaze.
CHOCOLATE GLAZE
6 tablespoons melted butter
6 tablespoons unsweetened baking cocoa
6 tablespoons boiling water
2 cups powdered sugar
1 teaspoon vanilla extract
Mix the cocoa into the butter until smooth. Add the boiling water and mix well. Add the powdered sugar and vanilla and whisk till smooth. Pour over the cooled cheesecakes and put in the fridge to help the glaze "set".
Store cheesecakes, covered, in the refrigerator until time to serve.