What do you do with a drunken sailor early in the morning? Um…I’ll get back to you.

Why do men only eat one bite of dessert and leave the rest? Because they’re from another planet. I think there’s a book about that.

Why don’t I sound like Idina Menzel when I sing Let it Go? Because I was never married to Taye Diggs.

What do you do with leftover cheesecake batter? Make these!

They’re super yummy. I had about six cupcakes’ worth of leftover cheesecake filling after making this and this, so I had even more fun!

Note: if you’d like to make more than just a few (I bake in smaller amounts because I’m a food blogger and it would be irresponsible to eat twenty tons of cheesecake per day), then make the entire cheesecake filling from the recipe I linked to below.

The peanut butter Oreo is the crust. Then comes the batter, into which I mixed both peanut butter and chocolate chips. Then I was done. Thank you, ladies and germs! See the Oreo peeking out under all that cheesecake? And it’s lighter cheesecake! Miracles happen every day.

And then I had to get them out of the house immediately. Because I’m just like Dr. Frankenstein. I create these delicious monsters and then I want to eat them all. And they turn on me and make my tummy hurt. Too much cheesecake (even lighter cheesecake) is usually not a good thing, kids.

But I did eat one before I said goodbye, and it was lovely. I’ll probably do it again soon. For now, I pass the torch on to you. Go create some monsters of your own!

Ingredients:

• leftover cheesecake batter (from a recipe like this one)
• 1/3 cup peanut butter chips
• 1/3 cup chocolate chips
• 6 peanut butter Oreos

Instructions:

Preheat the oven to 350. Line a muffin tin with 6 liners and spray them lightly with cooking spray. Place a peanut butter Oreo into the bottom of each muffin liner.

Mix the peanut butter chips and chocolate chips into your leftover cheesecake filling. Spoon the filling evenly into each muffin liner.

Bake for 20-25 minutes until set. Turn the oven off and crack the door, allowing the cheesecakes to cool slowly. Remove from the oven to cool completely. Refrigerate anywhere from 3 hours to overnight. Store chilled.