CRUST: Microwave butter in 9-in. round baking dish 45 to 60 seconds, or until melted. Stir in crumbs and 2 tablespoons sugar. Press firmly in bottom of dish. Microwave at High 1-1/2 minutes, rotating after 1 minute.
FILLING: Place cream cheese and chocolate chips in bowl. Microwave at 50% (Medium) 1 minute, or until softened. Stir to blend chips and cheese throroughly together. Add sugar, salt and milk; beat well. Blend in eggs stirring well.
Microwave at High 4 to 7 minutes, or until very hot, stirring well every 2 minutes. Pour over crust.
Microwave at 50% (Medium) 7 to 15 minutes, or until almost set in center; rotate 1/4 turn every 3 minutes. Mixture firms up as it chills.
Cool, then refrigerate at least 8 hours, or overnight.
NOTE: Mini cheesecakes can be made in cupcake molds. Wafer cookies may be used for the crust or the crumbs. After pouring mixture into crusts, Microwave on HIgh for 2 minutes.