Recipe: Peanut Butter Chocolate Cheesecake Cups

I entered this recipe above in All Baking and Breadmaking before I saw this swap.
Of course all the reduced fat ingredients can be replaced with regular ingredients, and the Splenda can be replaced with regular sugar

Peanut Butter Chocolate Cheesecake Cups
Makes: 24 cups (24 servings)
Equipment: foil mini cupcake liners and mini cupcake tin or cookie sheet

Crust
36 Reduced-Fat Chocolate Wafers
1/4 cup SPLENDA Granular
5 Tbsp. Light Butter, melted

Peanut Butter Center
1/2 cup SPLENDA Granular
3 Tbsp. Reduced-Fat Peanut Butter
3 Tbsp. Reduced-Fat Cream Cheese

Chocolate Filling
4 oz. Unsweetened Chocolate
8 oz. Reduced-Fat Cream Cheese
1 3/4 cups SPLENDA Granular
1/2 cup Skim Milk
1/2 cup Egg Substitute
1 tsp. Vanilla

2 oz. Sugar-Free Chocolate, melted (optional)

Preheat oven to 350 F.
Crush cookies into fine crumbs.
Blend all crust ingredients together in a small bowl and stir until well blended, set aside.
Make peanut butter center by placing all center ingredients in a small bowl and mix until well blended, set aside.
Chocolate filling:
Melt chocolate in small saucepan over low heat, set aside.
Place cream cheese & SPLENDA Granular in a small mixing bowl, beat until soft.
Slowly add skim milk using a wire whisk, mix until smooth.
Add melted chocolate, stirring well.
Add egg substitute and vanilla, mix until well blended, set aside.
Assembling:
Place 24 mini size foil baking cups on a sheet pan or in mini muffin tin.
Evenly divide crust between the 24 baking cups.
Firmly press crusts into the bottom of the cups.
Place approx. 1/2 tsp of the peanut butter center mix in each crust-lined baking cup.
Spoon chocolate filling into each baking cup.
Firmly tap pan on countertop to remove any air bubbles.
Bake in a preheated oven 10-15 minutes, or until slightly firm to the touch.
Chill for approx. 2 hours before serving.
Drizzle optional melted chocolate over the top for a garnish.