---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 24 portions
 ---------------------------CHOCOLATE CRUMB CRUST---------------------------
   1 1/2 c  Vanilla wafer crumbs
       6 tb HERSHEY'S Cocoa
       6 tb Powdered sugar
       6 tb Butter or margarine; melted
     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------------------------------
       2 c  Semi-Sweet Chocolate Chips
       1 c  Whipping cream
       1 ts Vanilla extract
   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.
   Hershey’s is a registered trademark of Hershey Foods Corporation.
   Recipe may be reprinted courtesy of the Hershey Kitchens.