---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Mini Cheesecakes
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
            Chocolate crumb crust:
            =(recipe follows)
     1/2 c  Hershey’s cocoa
     1/4 c  Butter or margarine; melted
      24 oz Cream cheese; softened
      14 oz Sweetened condensed milk
            =(not evaporated milk)
       3    Eggs
       2 ts Vanilla extract
            Chocolate glaze:
            = (recipe follows)
  
   Recipe by: www.hersheys.com
   Heat oven to 300 F. Line muffin cups (2-1/2 inches in
   diameter) with paper bake cups or spray with vegetable
   cooking spray.* Press about 1 tablespoonful CHOCOLATE CRUMB
   CRUST mixture onto bottom of each cup. Stir together cocoa
   and 1/4 cup butter. Beat cream cheese until fluffy. Beat in
   cocoa mixture. Gradually beat in sweetened condensed milk.
   Beat in eggs and vanilla. Fill muffin cups with batter.
   Bake 35 minutes or until set. Cool 15 minutes; remove from
   pan to wire rack. Cool completely. Refrigerate. Before
   serving, spread with CHOCOLATE GLAZE. Allow to set. Serve
   at room temperature. About 24 mini cheesecakes.
   
   CHOCOLATE CRUMB CRUST:
   In medium bowl, stir together 1-1/2 cups vanilla wafer
   crumbs, 6 tablespoons HERSHEY'S Cocoa, 6 tablespoons
   powdered sugar and 6 tablespoons melted butter or margarine.
   CHOCOLATE GLAZE:
   In medium saucepan over low heat, melt 2 cups (12-oz. pkg.)
   HERSHEY'S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.)
   whipping cream and 1 teaspoon vanilla extract. Stir until
   smooth. Use immediately. About 2 cups glaze.
   * If vegetable cooking spray is used, cool baked
   cheesecakes. Freeze 15 minutes; remove with narrow
   spatula.JMHershey’s is a registered trademark of Hershey
   Foods Corporation. Recipe may be reprinted courtesy of the
   Hershey Kitchens.
  
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