Peanut Butter Cup Cheesecake Tarts with Chocolate Mousse

Courtesy of OBB - although you won't find them on the blog or in the cookbook. They made them special just of the people that came to the cookbook launch event. They were SO yummy!

The recipe:

1 12 oz. bag mini peanut butter cups, divided

2 Tbl creamy peanut butter

10 chocolate sandwich cookies, such as Oreos

1 1/2 Tbl butter, melted

1 8 oz. package cream cheese

1/4 cup sugar

1 tsp vanilla

1 egg, at room temperature

1/2 cup sour cream

Mousse Topping:

1 tsp unflavored gelatin

2 tsp cold water

1/2 cup semi sweet chocolate chips

1 cup heavy whipping cream, divided

1 1/2 Tbl granulated sugar

Preheat oven to 375 degrees.

Unwrap 16 mini peanut butter cups and place in microwave safe bowl. Add peanut butter and microwave on 30-second intervals, stirring in between, until melted an smooth. Set aside.

In a food processor, process the cookies until they are crumbs. Add the melted butter and mix to combine. Line a 12-cup muffin tin with foil liners. Drop about a tablespoon of crumb mixture into each foil liner and lightly press the crumbs down to form a crust.

Beat the cream cheese and sugar until light and fluffy. Add vanilla and egg, and beat on high speed for 1 to 2 minutes. Turn beater speed down, and with the mixer running, add melted peanut butter cup mixture. Mix in sour cream and stir until combined. Divide the batter evenly among the prepared foil liners, filling each one about 1/4 to 1/8 inch from the top. Bake for about 15 minutes or until very light brown and still a little jiggly in the center. Remove from the oven and allow to cool at room temperature, then refrigerate for at least 4 hour or overnight. 

To prepare the mousse topping: Place gelatin and cold water in a small bowl and set aside to soften. Place chocolate chips and 3 tablespoons of the cream in a microwave-safe bowl and heat for 30 to 40 seconds. Whisk until smooth, heating more if needed. Add softened gelatin and whisk to dissolve. Let sit at room temperature for about 10 minutes to cool until just warm. Place remaining cream in a medium-sized mixing bowl. Add sugar and beat until medium peaks form. Add about a quarter of the whipped cream to the chocolate mixture and stir. Gently fold in the remaining cream, a quarter at a time, until incorporated. If mixture is too soft to hold its shape, place in fridge for 10 minutes. Otherwise, spoon on top of chilled cheesecakes and place in the fridge for at least 30 minutes to set up.

Makes 12 mini cheesecakes.

Garnish with additional peanut butter cups.