Mix cookie crumbs and margarine until blended; press onto bottom of 8-inch square pan.
Beat cream cheese spread, peanut butter and sugar with mixer until blended. Add egg; mix just until blended. Spoon over crust.
Bake 18 to 20 min. or until centre is almost set; cool.
Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate 5 min. Cut cheesecake into 16 squares, then cut each square diagonally in half.
Kraft Kitchen Tips!
For Easy Cleanup
Line pan with foil before using to bake cheesecake as directed. Use foil handles to lift cooled cheesecake out of pan before cutting to serve.
Sprinkle tops of cheesecakes with chopped peanuts after drizzling with the melted chocolate.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 4 g
Cholesterol 25 mg
Sodium 160 mg
Carbohydrate 14 g
Fibre 1 g
Sugars 10 g
Protein 3 g
16 servings, 2 pieces (31 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.