Shelly's Recipe

BLACK FOREST MINI CHEESECAKES

Category: Cheesecake

18 to 24 vanilla wafer cookies
2 (8 oz) pkg cream cheese, softened
1 1/4 cups sugar
1/3 cup cocoa
2 tbsp flour
3 eggs
1 (8 oz) container sour cream
1/2 tsp almond extract

Sour Cream Topping (recipe follows)
Canned cherry pie filling, chilled

Heat oven to 325. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.

Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.

Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping tsp Sour Cream Topping on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes.

Sour Cream Topping: Stir together 1 (8 oz) container sour cream, 2 tbsp sugar and 1 tsp vanilla extract in small bowl until sugar is dissolved.