Yield: 24 mini cakes
|6 tablespoons||Butter or margarine; melted|
|1½ cup||Vanilla wafer crumbs|
|6 tablespoons||Powdered sugar|
|¼ cup||Butter or margarine (1/2 stick); melted|
|3 packs||(8 oz each) cream cheese;|
|1 can||(14 oz) sweetened condensed milk|
|2 teaspoons||Vanilla extract|
|2 cups||(12 oz) chocolate chips|
|1 cup||(1/2 pt) whipping cream|
|1 teaspoon||Vanilla extract|
CHOCOLATE CRUMB CRUST
Crust: Heat oven to 300F. Line muffing cups (2½ inches in diameter) with paper bake cups or spray with cooking spray. In medium bowl, stir together butter, vanilla wafer crumbs, powdered sugar, and cocoa.
Press about 1 tb onto bottom of each cup.
Note: if cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.
Filling: Stir together cocoa and ¼ c 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 glaze and allow to set. Serve at room temperature.
Glaze: Melt all ingredients in medium saucepan over low heat. Stir until smooth. Use immediately.