Chocolate Mini Cheesecakes

Ingredients:

1 1/2 cups vanilla wafer crumbs

6 tablespoons melted butter

6 tablespoons powdered sugar

6 tablespoons Hershey’s cocoa

1/2 cup Hershey’s cocoa

1/4 cup butter or margarine, melted

3 (8 oz.) packages cream cheese

14 oz. sweetened condensed milk

3 eggs

2 teaspoons vanilla extract

2 cups semi sweet chocolate chips

1 cup whipping cream

1 teaspoon vanilla

1 pint fresh raspberries

Directions:

1. Preheat oven to 300 degrees F. Paper-line or spray with cooking spray 24 muffin cups.
2. Stir together vanilla wafer crumbs, butter, sugar, and 6 tablespoons cocoa to make crust. Press 1 heaping tablespoonful of crumbs into bottom of each cup.
3. Stir together 1/2 cup cocoa and melted butter. Beat cream cheese until fluffy; then beat cream cheese into cocoa and butter mixture.

4. Gradually mix in sweetened condensed milk; mix in eggs and vanilla and spoon into cups. Bake 35 minutes or until set. Cool.
5. Melt chocolate chips with whipping cream and vanilla. Stir until smooth. Spread over cooled cheesecakes and top with a raspberry (if desired).

6. Refrigerate until set, and enjoy!!

*This makes about 24 cupcake-size cheesecakes.