As soon as I saw this recipe on foodgawker I had to try it! I made a few small changes. I may try to get more adventurous next time and make a peanut butter cookie for the bottom and use crunchy peanut butter.
18 peanut butter cream sandwich cookies
1 block 1/3-less-fat cream cheese, at room temperature
1/2 cup creamy peanut butter
1/2 cup natural cane sugar
1 tbsp pure vanilla extract
2 eggs, at room temperature
1/2 cup 2% honey Greek yogurt
pinch of fleur de sel
Preheat oven to 275. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each of 18 lined cups.
In the bowl of an electric mixer, beat the cream cheese and peanut butter at medium speed until smooth, scraping down sides of bowl as needed. Add in sugar and beat until combined. Beat in vanilla.
Beat in one egg at a time, scraping down the sides of the bowl as needed. Beat in yogurt and salt.
Spoon batter evenly among the 18 lined cups, filling each almost to the top. With the back of a spoon, smooth out the top of each filled cup.
Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack.
Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.