Chocolate Mini Cheesecakes

Prep Time: 0 Minutes

Cook Time: 35 Minutes

Ready In: 35 Minutes

Servings: 24

Happy Valentines Day!!!!!............ courtesy of hersheys.................

Ingredients:

chocolate crumb crust

1/2 -cup hershey's cocoa

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

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

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

3- eggs

2- teaspoons vanilla extract

chocolate crumb crust:........................................

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 in medium bowl. press into pan..............

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.

Directions:

1. Heat oven to 300°F
2. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray.
3. Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each cup.
4. Stir together cocoa and 1/4 cup butter.
5. Beat cream cheese until fluffy. Beat in cocoa mixture.
6. Gradually beat in sweetened condensed milk.
7. Beat in eggs and vanilla.
8. Fill muffin cups with batter.
9. Bake 35 minutes or until set.
10. Cool 15 minutes; remove from pan to wire rack.
11. Cool completely.
12. Refrigerate. Before serving,
13. spread with CHOCOLATE GLAZE. Allow to set.
14. Serve at room temperature.
15. About 24 mini cheesecakes.

By RecipeOfHealth.com