Swirled Cheese Cupcakes (chocolate and Peanut Butter)

Line muffin pans with liners (I use 6-cup muffin pan and bake in 2 batches).

FOR CRUST: Combine crumbs, ground almond, butter and sugar in a bowl; press onto bottom of the cupcake liners (you may reserve 2 TB of crumb-mixture for topping).

Bake for 5 minutes at 375°F, and let cool.

FOR FILLING: In a large bowl, beat cream cheese, sugar and flour until smooth, then gradually beat in evaporated milk, egg and vanilla extract.

Melt the PB chips and chocolate separately on Medium-High (70%) power for 1 minute; stir.

Microwave at additional 10- to 20-second intervals (stirring until smooth), then mix both the melted PB chips and chocolate together until well-combined.

Stir 1/3 portion of cream cheese mixture into melted mixture, then pour remaining cream cheese mixture over the mini crusts.

Pour chocolate mixture over plain mixture and swirl with toothpick, pulling plain cream cheese mixture up to surface.

Sprinkle some crumb-topping over the cheese batter.

Bake in a preheated oven at 325°F for 15 minutes or until set; cool completely on wire rack, then chill in refrigerator.

NOTE: I find that adding 2 TB of ground almonds enhance the taste of the crust and another tip is, I fill the 3 empty muffin cup with water (about 1/2 full) for the second batch of baking.