This is the party-friendly version of cheesecake you've been looking for. These mini chocolate cups have all the rich flavor of a chocolate cheesecake, just in an easy, bite sized portion. Blend your favorite cookie into the crumb crusts and share these wonderful treats with all your guests.
Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with nonstick 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.
* If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.
Garnish with a dollop of whipped cream and raspberry for an elegant presentation.
Chocolate Crumb Crust:
Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons HERSHEY'S Cocoa, 6 tablespoons powdered sugar and 6 tablespoons melted butter or margarine in medium bowl.
Melt 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon vanilla extract in medium saucepan over low heat. Stir until smooth. Use immediately.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.