Chocolate Mini Cheesecakes

---------- 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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