1 1/3 c Graham cracker crumbs
1/3 c Sugar
1/4 c Hershey's cocoa
1/3 c Butter or margarine; melted
2 c Hershey's mini chips semi-s
24 oz Cream cheese; softened, 3-8o
1 cn Eagle brand sweetened conde
3 Eggs
2 ts Vanilla
Heat oven to 300^. Paper-line or spray
with cooking spray~* 30 muffin cups. Stir together crumbs, sugar,
cocoa and butter; press equal portions on bottom of prepared cups. In
small saucepan over low heat, melt 1 C. chips. In large mixer bowl,
beat cheese until fluffy. Gradually beat in sweetened condensed milk
and melted chips until smooth. Add eggs and vanilla; mix well. Spoon
batter into cups. Top with remaining chips. Bake 20 minutes or until
set. Cool; refrigerate. Refrigerate leftovers. Make 2 1/2 dozen.
MINI CHIP CHEESECAKES: Omit melted chips - proceed as above.
~* If cooking spray is used, cool baked cheesecakes. Freeze 15
minutes; remove with narrow spatula.