Mini Chocolate Cheesecake

Graham crumb shells
3 ounces cream cheese, softened
2 tablespoons granulated sugar
1/3 cup Hershey’s Semi-Sweet Chocolate Mini Chips
1 egg
1/2 teaspoon vanilla extract

Prepare Graham Crumb Shells; set aside.

Soften cream cheese in small mixer bowl; beat in sugar. Place Mini Chips in a small bowl and melt by setting in a pan of hot water or place in the microwave on HIGH for 1 minutes. Stir until completely melted; add to cream cheese mixture. Beat in egg and vanilla extract until well blended. Spoon into crumb shells filling cups 3/4 full. Bake at 350 degrees F for 20 to 25 minutes or until set. Cool completely.

To serve, top with a dollop of sour cream or whipped topping and garnish with fresh fruit, if desired.

Graham Crumb Shells:
1/4 cup graham cracker crumbs
2 teaspoons granulated sugar
1 tablespoon melted butter

Combine all ingredients. Pat into the bottom and 1/2 inch up sides of 4 paper-lined muffin cups or 2 (6 ounce) custard cups or small ramekins.