1 1/4 cups chocolate wafer crumbs
3 tablespoons butter, melted
2.5 packages cream cheese, softened
1 cup granulated sugar
1/4 cup unsweetened baking cocoa
2 teaspoons vanilla
Heat oven to 350°F.
Place foil baking cup in each of 16 regular-size muffin cups or use a silicone muffin pan.
In small bowl, mix cookie crumbs and melted butter. Divide crumb mixture among cups. With back of spoon, firmly press cookie crumbs in bottom of each cup.
In large bowl, beat cream cheese until smooth. Gradually beat in 1 cup granulated sugar and the cocoa until fluffy. Beat in vanilla. Beat in eggs, one at a time, until well blended. Divide batter evenly among baking cups (cups will be almost full).
Bake 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in baking cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
If you want, top with whipped cream, chocolate curls, chocolate sauce, fresh berries, or whatever your little heart desires.