Choco Peanut Cheesecake cups
2 cups of Emborg Cream Cheese
3/4 cups of sugar
1 tbsp of cornstarch
3 tbsp of lemon
1/2 tbsp of vanilla
1/4 tsp of salt
1 cup of Emborg Sour Cream
3/4 cup of choco-peanut candies
50 ml of caramel sauce
1 cup of Graham biscuits, crushed
1/2 cup of Emborg butter, unsalted
Mix in graham and butter.
Line the muffin pan with cupcake liners.
Fill the bottom with graham crust, set aside.
Beat the cream cheese and sugar using paddle attachment.
Gradually add the eggs and the sour cream. Add all the remaining ingredients.
Pour into the prepared muffin pan.
Topped each cupcake with chopped choco peanut candy.
Baked in a 375 F preheated oven for about 25 minutes.
Cool down then drizzle with caramel sauce.