Instructions:

Hershey Bar Cheesecake Tarts

Yield: 15 to 20 Tarts

15 to 20 (3-inch) tart shells
1 pound cream cheese (room temperature)
3/4 cup granulated sugar
1 teaspoon vanilla extract
4 extra large eggs
1 pound Hershey bar
1 1/2 cups heavy whipping cream
Shells

Preheat oven to 400 degrees F. Place raw 3-inch tart shells on a baking pan. Place empty tins in each shell and place another baking pan on top. Bake for 10 minutes.

Turn oven off and leave door shut for 20 minutes.

Remove top baking pan and empty tins. Shells are ready to be filled.

Batter: Place cream cheese into mixing bowl and beat until smooth, scraping sides. Add sugar and vanilla and beat until smooth. Add eggs and beat well.

On stove or in microwave, melt the chocolate with the whipping cream, stirring until smooth.
Add to mixing bowl and beat well. Pour batter into pre-baked shells. Bake in preheated oven at 400 degrees F for 15 minutes.

Turn oven off and leave door shut for 5 minutes. Remove tarts and cool until room temperature. Garnish with whipped cream.