Heat oven to 325°F. Line 2 1/2 inch diameter muffin cups with foil or paper liners. Place one vanilla wafer (flat-side down) in bottom of each cup. Beat cream cheese in large bowl till smooth. Add sugar and cocoa; blend well. Add eggs one at a time, beating well after each addition. Stir in sour cream and vanilla extract. Fill each muffin cup almost full with batter.
Bake 20-25 minutes or till set and no longer shiny. Remove from oven; cool 5-10 minutes. Spread heaping teaspoon Topping on each cup. Cool completely in pan on wire rack; refrigerate at least 3 hours.
Topping
Stir all ingredients together till sugar is dissolved.
Garnish
Sprinkle with miniature M&M's, coconut, nuts, chocolate chips, crushed or cut up candy or dollops of pie filling.