3/4 cup finely crushed chocolate-covered graham crackers (about 11 crackers)
1 8-ounce package cream cheese, softened
1 3-ounce package cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
1/2 cup sugar
1 tsp. vanilla
1/2 cup milk
2 eggs
1/3 cup peanut butter
1/2 cup semisweet chocolate pieces, melted and slightly cooled

Line muffin cups with paper bake cups. Spread about 1 tbsp. crushed crackers in each cup. Set aside. Beat cream cheese till smooth. Add sugar and vanilla. Beat till fluffy. Beat in milk. Add eggs, beating just till combined. Divide mixture in half. Gradually stir peanut butter into half of the cheese mixture. Stir chocolate into remaining cheese mixture. Spread 2 tbsp. of the peanut butter mixture evenly over cracker crumbs in each muffin cup. Top each with 2 tbsp. of the chocolate mixture. Bake in a 325 degree oven for 20 to 25 minutes or until set. Cool on a wire rack. Chill. to serve, peel off paper cup and invert. Makes 12.