Chocolate Mini Cheesecakes

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.

Ingredients

	Amount Per Serving	% DV *
Calories	350
Calories from Fat	230
Total Fat	26 g	40% DV
Saturated Fat	15 g	75% DV
Trans Fat	0 g
Cholesterol	95 mg	32% DV
Sodium	190 mg	8% DV
Total Carbohydrates	27 g	9% DV
Dietary Fiber	2.0 g	8% DV
Sugars	22 g
Protein	6 g
Vitamin A		15% DV
Vitamin C		0% DV
Calcium	0 mg	8% DV
Iron		10% DV

Amount Per Serving

% DV *

Calories

350

Calories from Fat

230

Total Fat

26 g

40% DV

Saturated Fat

15 g

75% DV

Trans Fat

0 g

Cholesterol

95 mg

32% DV

Sodium

190 mg

8% DV

Total Carbohydrates

27 g

9% DV

Dietary Fiber

2.0 g

8% DV

Sugars

22 g

Protein

6 g

Vitamin A

15% DV

Vitamin C

0% DV

Calcium

0 mg

8% DV

Iron

10% DV

	Amount Per Serving	% DV *
Calories	350
Calories from Fat	230
Total Fat	26 g	40% DV
Saturated Fat	15 g	75% DV
Trans Fat	0 g
Cholesterol	95 mg	32% DV
Sodium	190 mg	8% DV
Total Carbohydrates	27 g	9% DV
Dietary Fiber	2.0 g	8% DV
Sugars	22 g
Protein	6 g
Vitamin A		15% DV
Vitamin C		0% DV
Calcium	0 mg	8% DV
Iron		10% DV

Amount Per Serving

% DV *

Calories

350

Calories from Fat

230

Total Fat

26 g

40% DV

Saturated Fat

15 g

75% DV

Trans Fat

0 g

Cholesterol

95 mg

32% DV

Sodium

190 mg

8% DV

Total Carbohydrates

27 g

9% DV

Dietary Fiber

2.0 g

8% DV

Sugars

22 g

Protein

6 g

Vitamin A

15% DV

Vitamin C

0% DV

Calcium

0 mg

8% DV

Iron

10% DV

1/4 cup butter or margarine (1/2 stick), melted

1 can sweetened condensed milk (not evaporated milk) (14 oz.)

CHOCOLATE CRUMB CRUST (recipe follows)

3 packages cream cheese (8 oz. each), softened

2 teaspoons vanilla extract

3 eggs

1/2 cup HERSHEY'S Cocoa

CHOCOLATE GLAZE (recipe follows)

Directions

1. 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.

2. 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.

3. 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: 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.

CHOCOLATE GLAZE: 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. About 2 cups glaze.

*If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.