Mini Chocolate Cheesecake

Here is the recipe for the yummy dessert at the Country-side Picnic.

For Crust:
1 1/2 cups vanilla wafer crumbs
6 tablespoons melted butter
6 tablespoons powdered sugar
6 tablespoons cocoa powder

For Filling:
1/2 cup cocoa powder
1/4 cup butter or margarine, melted
3 (8 oz.) packages cream cheese
14 oz. sweetened condensed milk
3 eggs
2 teaspoons vanilla extract

For Glaze:
2 cups semi sweet chocolate chips
1 cup whipping cream
1 teaspoon vanilla

1 pint fresh raspberries (optional)

directions:

Preheat oven to 300 degrees F. Paper-line or spray with cooking spray 24 large muffin cups (or 60 mini muffin cups). Stir together vanilla wafer crumbs, butter, sugar, and cocoa to make crust. Press 1 heaping tablespoonful of crumbs into bottom of each cup.

Stir together cocoa and meltedbutter. Beat in cream cheese until fluffy; beat in cocoa and butter mixture. Gradually mix in sweetened condensed milk; mix in eggs and vanilla and spoon into cups. Bake 35 minutes or until set. Cool.

Melt chocolate chips with whipping cream and vanilla. Stir until smooth. Spread over cooled cheesecakes and top with a raspberry (if desired). Refrigerate until set.