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1/2 c HERSHEY'S Cocoa
1/4 c Butter or margarine; melted
24 oz Cream cheese; softened
14 oz Sweetened condensed milk
-(not evaporated milk)
3 Eggs
2 ts Vanilla extract
------------------------------CHOCOLATE GLAZE------------------------------
2 c Semi-Sweet Chocolate Chips
-(HERSHEY'S)
1 c Whipping cream
1 ts Vanilla extract
Heat oven to 300 F. 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.
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. 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.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
