An easy mini cheesecake recipe on a chocolate wafer crust.
Preheat oven to 350F.
In a food processor, grind chocolate wafers, butter, sugar, and a pinch of salt.
Pat into a 12 hole cheesecake tray pressing firmly into the bottoms.
Bake for 8 minutes and then let cool completely on a wire rack.
Beat cream cheese and sugar for several minutes--until completely smooth.
Add flour and vanilla, stir well. Add egg and milk. Mix just until combined and smooth.
Pour cheesecake mixture into pan, filling each cavity slightly more than 3/4 full.
Bake at 375F for 15-20 minutes, or until there is only a slightly jiggle left in the cake.
Cool to room temperature, then refrigerate for 2 hours.
Remove from pan, and decorate with cocoa powder and decorative chocolate.