One bite is all it takes for your guests to fall in love with these Chocolate Mini Cheesecakes! Made with HERSHEY'S Cocoa, HERSHEY'S Semi-Sweet Chocolate Chips and a decadent cheesecake base, these tiny treats with big flavor are a crowd-pleaser. Serve on a grazing table or offer these little bites on your dessert menu.
Heat convection oven to 250°F (standard oven: 300°F). Line muffin cups (2-1/2-inches in diameter) with paper baking cups.
Prepare CHOCOLATE CRUMB CRUST: Combine vanilla wafer crumbs, HERSHEY'S Cocoa, powdered sugar and melted butter in large bowl, stirring until blended. Press approximately 1 tablespoonful onto the bottom of each prepared cup.
Prepare CHEESECAKE FILLING: Using wire whisk, stir together HERSHEY'S Cocoa and butter in medium bowl until smooth. Set aside. Mix cream cheese in 20 qt. bowl of mixer fitted with paddle attachment until smooth and creamy. Blend in cocoa mixture. Gradually mix in sweetened condensed milk, eggs and vanilla, mixing until blended. Using #20 scoop, fill each muffin cup with approximately 2 oz. batter.
Bake 20 to 30 minutes or until set. Cool 15 minutes; remove from pan to wire rack. Cool completely. Refrigerate.
Approximately 1 to 2 hours before serving, prepare CHOCOLATE GLAZE: Melt HERSHEY'S Semi-Sweet Chocolate Chips, heavy cream and vanilla in large heavy-bottomed saucepan over low heat; stir until smooth. Immediately divide and spread glaze evenly on each cheesecake. Allow to set. Serve at room temperature. Garnish with fresh raspberries and mint sprigs, if desired.
Step 4: If using convection oven, rotate pan one-half turn (180°) after 10 minutes of baking.