Few foods elicit the emotions of cheesecake. A favorite dessert on menus across the country, cheesecake is even more delectable when combined with peanut butter and chocolate, such as in the following recipe for peanut butter and chocolate cheesecake cups from "The Splenda World of Sweetness" (Chronicle Books).

Peanut butter and chocolate cheesecake cups

Makes 24 cups

Crust

2 cups chocolate wafer crumbs (about 36 cookies)

1/4 cup Splenda sweetener, granulated

5 tablespoons light butter, melted

Peanut butter filling

1/2 cup Splenda sweetener, granulated

3 tablespoons reduced-fat peanut butter

3 tablespoons reduced-fat cream cheese, softened

Chocolate cheesecake filling

4 ounces unsweetened chocolate, finely chopped

1 8-ounce package reduced-fat cream cheese, softened

1 3/4 cups Splenda sweetener, granulated

1/2 cup nonfat milk

1/2 cup liquid egg substitute

1 teaspoon vanilla extract

1. Position a rack in the center of the oven and preheat to 350 degrees. Place 24 mini-muffin foil baking cups on a baking sheet.

2. To make the crust, mix the cookie crumbs, Splenda, and melted butter in a medium bowl until the crumbs are evenly moistened.

3. To make the peanut butter filling, mash the Splenda, peanut butter and cream cheese in a small bowl with a rubber spatula until blended.

4. To make the chocolate cheesecake filling, melt the chocolate in a small stainless steel or glass heatproof

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bowl over (but not touching) a small saucepan of simmering water until the chocolate is melted. Remove the bowl from the saucepan and cool the chocolate until lukewarm.

5. Beat the cream cheese in a medium bowl with an electric mixer on medium speed until creamy, scraping down the sides of the bowl. Gradually add the Splenda and beat until smooth, scraping down the sides of the bowl. Gradually beat in the milk. On low speed, beat in the melted and cooled chocolate, then the egg substitute and vanilla, mixing until well blended, again scraping down the sides of the bowl as needed.

6. Divide the crumb mixture evenly among the cups and firmly press the crumbs into the bottom of each cup. Spoon an equal amount (about 1/2 teaspoon) of the peanut butter filling into each cup. Divide the cheesecake filling among the cups.

7. Bake until the filling feels just set when pressed lightly, about 12 minutes.

8. Let cool completely on the baking sheet. Cover with plastic wrap and refrigerate until chilled, at least 2 hours. Serve chilled or at room temperature.