Instructions: Line 24 muffin pans with paper liners. Place a vanilla wafer in each liner; set aside.

Beat cream cheese in a large mixing bowl at medium speed of an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, on at a time, beating after each addition. Add melted chocolate, whipping cream, and vanilla; beat at low speed just until blended. Spoon evenly into liners.

Bake at 325 degrees for 14 to 16 minutes. Cool in pans on wire racks.

Cover and chill.

To serve, pipe or dollop sweetened whipped cream in center of tarts; drizzle with chocolate syrup. Garnish, if desired.

NOTES :

Yield: 2 dozen

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