Black Forest Mini Cheesecakes recipe

24 servings

24 vanilla wafer cookies

2 (8 ounce) packages cream cheese

1 1/4 cups white sugar

1/3 cup HERSHEY®'S Cocoa Powder

2 tablespoons all-purpose flour

3 eggs

1 (8 ounce) container sour cream

1/2 teaspoon almond extract

1 (8 ounce) container sour cream

2 tablespoons white sugar

1 teaspoon vanilla extract

1 (21 ounce) can cherry pie filling, chilled

Heat oven to 325 F.

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 teaspoon 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.

To make Sour Cream Topping: Stir together 1 container (8 oz.

) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.