#1560 - Chocolate Cheesecake Muffins

(by Shirley McNevich)

Crumbs: 1 1/2 cups Nilla wafer crumbs; 6 TBSP butter (melted); 6 TBSP Domino's powdered sugar; 6 TBSP Hershey's cocoa

Batter: 1/2 cup Hershey's cocoa; 1/2 stick butter (melted); 3 - 8oz. Philadelphia cream cheese (softened); 1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated); 3 eggs; 2 tsp. vanilla

Glaze: 1 - 12oz. bag Nestle's semi-sweet chocolate bits; 1 cup whipping cream; 1 tsp. vanilla

In a bowl add all crumb ingredients--stir and set aside. In a mixer add cream cheese--beat. Add 3 eggs and 2 tsp. vanilla--beat. Add 1/2 stick melted butter--beat. Add 1/2 cup Hershey's cocoa--beat. Slowly add Eagle brand milk--beat. Line muffin tins with 24 cupcake liners. Press a heaping TBSP of crumb mixture into the bottom of each cupcake liner. Spoon cream cheese mixture evenly on top of the crumb mixture in each paper liner. Bake at 300 degrees for 35 minutes or until set. Cool completely. Glaze: melt chocolate chips according to bag directions, then add whipping cream and vanilla--stir until smooth. Frost the whole top of each cheesecake with the glaze mixture.