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1 can sweetened condensed milk (not evaporated milk)
1/2 cup HERSHEY'S Cocoa
1/4 cup butter or margarine
CHOCOLATE CRUMB CRUST
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.
I made these twice .. the first time with the chocolate crumb crust, and the second time with a chocolate graham cracker crust and some mini chocolate chips added to the cheesecake batter. I liked the second batch better, but both were really good. This is a nice way to serve cheesecake to a group without having to worry about making a mess!
this recipe is great i loved it and it was easy to. (Rating 100 out of a 100)
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