Instructions: 1. Heat oven to 300 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray.* Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each cup.

2. Stir together cocoa and 1/4 cup butter. Beat cream cheese until fluffy.

Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Fill muffin cups with batter.

3. Bake 35 minutes or until set. Cool 15 minutes; remove from pan to wire rack. Cool completely. Refrigerate. Before serving, spread with CHOCOLATE GLAZE. Allow to set. Serve at room temperature. About 24 mini cheesecakes.

CHOCOLATE CRUMB CRUST: In medium bowl, stir together 1-1/2 cups vanilla wafer crumbs, 6 tablespoons HERSHEYS Cocoa, 6 tablespoons powdered sugar and 6 tablespoons melted butter or margarine.

CHOCOLATE GLAZE: In medium saucepan over low heat, melt 2 cups (12-oz. pkg.) HERSHEYS Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon vanilla extract. Stir until smooth. Use immediately.

About 2 cups glaze.

*If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.

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