Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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)

Preparation:

1. Heat oven to 300øF. 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 spat

Nutritional Information:

222 Calories (kcal); 13g Total Fat; (59% calories from fat); 16g Protein; 4g Carbohydrate; 561mg Cholesterol; 166mg Sodium