2- 12 size muffin tins
1 pkg (9.5 oz.) Keebler Fudge Shoppe Peanut Butter Filled cookies
2 - 8 ounce cream cheese, softened
1-1/4 cups sugar
1 cup creamy peanut butter
1 teaspoon vanilla
3 large eggs, at room temperature
3 ounces semisweet baking chocolate
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1/2 teaspoon vanilla
1/4 cup roasted peanuts, chopped
Line muffin pans with 24 paper (not foil) baking cups.
Break cookies into a food processor. Pulse until fine moist crumbs form. Press about 1 tablespoon evenly over bottom of each cup. Freeze until read to fill.
Beat next 4 ingredients in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, one at a time, just until blended. Spoon about 2-/12 tablespoons into each cup.
Bake 20 minutes or until puffed. Some may crack on top--that is okay. Cool completely in pans on a wire rack.
Meanwhile, prepare the glaze. Microwave ingredients on medium, stirring until smooth. Cool slightly.
Peel off liners. Place cakes on a foil-lined baking sheet. Spoon glaze over tops; sprinkle with nuts. Refrigerate at least 2 hours for glaze to set.