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.
2. Prepare CHOCOLATE PECAN CRUMB CRUST. Press about 1 tablespoonful crumbs on bottom of each cup. Beat cream cheese in large bowl until creamy. Alternately add cocoa, butter and vanilla, beating until well blended. Gradually beat in sweetened condensed milk. Add eggs; beat until blended. Spoon into cups.
3. Bake 30 to 35 minutes or until set. Cool completely.* Refrigerate until serving time. Garnish with whipped cream and pecans. Cover; refrigerate leftover cheesecakes. 24 cheesecakes.
CHOCOLATE PECAN CRUMB CRUST
1 cup vanilla wafer crumbs (about 30 wafers, crushed)
1/2 cup finely chopped pecans
6 tablespoons sugar
6 tablespoons HERSHEY'S Cocoa
1/3 cup butter or margarine, melted
Stir together all ingredients in medium bowl until well blended.
* If cooking spray is used, cool baked cheesecakes. Freeze 10 minutes; remove from pan with narrow spatula.