1 1/3 c. graham cracker crumbs
1/3 c. sugar
1/4 c. Hershey's cocoa
1/3 c. butter, melted
2 c. Hersheys mini chips semi-sweet choc., divided
3 packages (8 oz.) cream cheese, softened
1 can (14 oz.) Eagle sweetened condensed milk (not evaporated milk)
2 tsp. vanilla extract
Heat over to 300. Paper-line or spray w/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 mins. or until set. Cool; refrigerate. Refrigerate leftovers. 2 dozen.
Mini Chip Cheesecake: Omit melted chips proceed as above
*if cooking spray is used, cool baked cheesecakes. Freeze 15 min.; remove with narrow spatula.
|Melissa from Moseley, VA