Mini Butterfinger Cheesecakes
12 reduced-fat vanilla wafers
2 pkgs. (8 oz. each) fat-free cream cheese
1 cup Splenda granular
1/2 cup egg substitute
1 teaspoon vanilla extract
2 tablespoons reduced-fat peanut butter
1 bar (2.1 oz) Butterfinger candy bar
12 foil cupcake liners
Preheat oven to 350ºF. Place the cupcake liners into a 12 cup muffin pan. Place one vanilla wafer into the bottom of each foil liner.
Blend together the cream cheese, Splenda, egg substitute, peanut butter and vanilla until smooth. Divide batter evenly on top of each vanilla wafer (approx. 3-1/2 tbs. each). Bake for 30-35 minutes.
While the cheesecakes are baking, place the candy bar into a Ziploc bag and crush using the handle of a butter knife or the palm of your hand. As soon as the cheesecakes come out of the oven, sprinkle evenly with the Butterfinger crumbs (approx. 1-1/4 teaspoons each). Allow to cool completely, and then refrigerate until chilled.