1/3 c. graham cracker crumbs
Sugar
1 tbsp. butter, melted
1 pkg. (8 oz.) cream cheese
3 tbsp. unsweetened cocoa
1 tsp. vanilla
1 tbsp. milk
1 egg

In small bowl combine cracker crumbs, 1 tablespoon sugar and butter. Press about 1 tablespoon crumbs on bottom of each of 6 paper lined micro-proof muffin cups, 2 1/2 inch diameter; set aside.

In micro-proof mixer bowl soften cream cheese on medium-high 1 minute; beat in 1/3 cup sugar, cocoa and vanilla. Add milk and egg, beating just until smooth and well blended. Divide mixture evenly among muffin cups filling each to 1/4 inch from top. Micro-cook on medium high 2 minutes, rotate dish after 1 minute. Then on high 30-40 seconds or until puffed in center. Cool in pan. Remove and chill thoroughly.