chocolate crumb crust -- (recipe follows)
     1/2  cup           hershey's cocoa
     1/4  cup           -- (1/2 stick) butter
                        -- or margarine, melted
   3      packages      cream cheese 8 oz packs -- softened
   1      can           sweetened condensed milk 14 oz can -- not
                        evaporated
   3                    eggs
   2      teaspoons     vanilla extract
                        chocolate glaze -- (recipe follows)
 1. Heat oven to 300B0F. 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.
 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: 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.
 Busted by: Barbra <Barbra@TheOffice.net>
Posted to RecipeLu  by Kara9718 <Kara9718@aol.com> on Jan 23, 1998.