Mini choc peanutbutter cheesecakes

3/4 cup finely crushed chocolate wafers
2 tablespoons melted butter (no substitutes)
1 tablespoon sugar
12 chocolate kisses
2 8-ounce packages cream cheese, softened
1/3 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup chunky peanut butter
1/3 cup semisweet chocolate pieces
1 teaspoon shortening

Directions
1. Heat oven to 325 degree F. Line twelve 2-1/2-inch muffin cups with foil liners. Combine crushed wafers, melted butter, and the 1 tablespoon sugar in a small bowl. Divide among lined cups; press into bottoms. Place one chocolate kiss, point up, in each cup.
2. Beat cream cheese and 1/3 cup sugar in a medium mixing bowl with an electric mixer until smooth. Beat in eggs and vanilla just until blended. Beat in peanut butter. Carefully spoon about 1/4 cup mixture over kiss in each cup, making sure to keep the kiss centered on bottom of cup (cups will be full). Bake about 25 minutes or until filling is set. Cool for 30 minutes in the pan on a wire rack.
3. Heat chocolate pieces and shortening in a small saucepan over low heat, stirring constantly, until melted and smooth. Remove cheesecakes from foil cups. Drizzle melted chocolate over cheesecakes. Chill 1 hour or until chocolate is set. Makes 12 servings.
Make-Ahead Tip
Cover and chill up to 36 hours. Or, to freeze, do not remove from cups. Freeze up to 1 month. Let thaw in the refrigerator; drizzle with chocolate.