Peanut Butter Cheesecake

Preheat oven to 275ºF. Line a standard muffin tin with 8 muffin foil liners and lightly spray with cooking spray.

In a small bowl add cream cheese and sugar and beat until creamy. Add vanilla extract, egg and salt, beat until combined. Beat in yogurt and 2 heaping tablespoons of peanut butter.

Place a vanilla wafer on the bottom of each muffin liner and top with cheesecake batter.

In a small bowl add the remaining 1 tablespoon of peanut butter and milk. Mix until combined.

Drop peanut butter mixture evenly on top of each cheesecake and with a knife, swirl over the top.

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.