Chocolate Petite Cheesecakes

Crust:
1 3/4 cups chocolate graham cracker crumbs (about twelve 2 1/2 x 5-inch crackers)
1/4 cup butter or margarine, softened
2 tablespoons sugar

Filling:
2 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
4 eggs
1 package (12 oz.) semi-sweet chocolate chips, melted
1 cup whipping cream
1 teaspoon vanilla extract
1 can (21 oz.) cherry pie filling

Line a muffin pan with aluminum foil muffin cups. For crust, combine graham cracker crumbs, butter and sugar in a medium bowl. Press a tablespoonful of mixture into bottom of each muffin cup.

Preheat oven to 350° F. For filling, beat cream cheese in a large bowl until fluffy. Gradually beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate chips. Add whipping cream and vanilla; beat until smooth. Spoon about 1/4 cup filling over crust in each muffin cup.

Bake 18 to 22 minutes or until centers are set. Cool in muffin pan. Remove cheesecakes from pan, chill overnight.

To serve, spoon one tablespoon pie filling in center of each cheesecake.

Yield: About 2 dozen cheesecakes.