This is from the Pillsbury website...
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Black Forest Cheesecake Dessert Cups
# of ingredients11
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Rhonda in Missouri
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* prep time55 Min
* total time2 Hr 50 Min
1 box (19.5 oz) Pillsbury® Brownie Classics Traditional fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
4 eggs
1 cup semisweet chocolate chips (6 oz)
2 packages (8 oz each) cream cheese, softened
1/2 cup granulated sugar
1 container (6 oz) Yoplait® Thick & Creamy vanilla yogurt
1 can (21 oz) cherry pie filling
1 aerosol can whipped cream topping
1 large sprig fresh mint, if desired
1 Heat oven to 350°F. Place paper baking cup in each of 24 large muffin cups (2
3/4 inches in diameter and 1 1/4 inches deep). Make brownie mix as directed on
box using oil, water and 2 of the eggs. Divide batter evenly among muffin cups
(about 2 tablespoons per cup). Bake 15 minutes.
* 2 Meanwhile, in small microwavable bowl, microwave chocolate chips on
High 1 minute. Stir and microwave in 15-second increments, stirring after each,
until chips are melted and smooth; set aside. In large bowl, beat cream cheese
with electric mixer on medium speed until smooth. Beat in sugar, remaining 2
eggs and the yogurt until blended. Add melted chocolate; beat until well
blended.
* 3 Divide chocolate mixture evenly over warm brownie layer in cups
(about 3 tablespoons per cup), filling each to top of cup. Cups will be full.
* 4 Bake 22 to 26 minutes longer or until set. Cool in pans 20 to 30
minutes. Carefully remove dessert cups from pan (cream cheese mixture will be
soft); place on serving platter. Refrigerate at least 1 hour before serving.
* 5 To serve, remove paper; top each dessert cup with 1 tablespoon pie
filling (including 2 or 3 cherries) and 1 tablespoon whipped cream topping. If
desired, arrange cupcakes on pedestal cake plate covered with linen napkin.
Garnish platter or plate with mint sprig. Store in refrigerator.
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