>From the Hershey's website...
~~~~~
Black Forest Mini Cheesecakes
Ingredients:
* 18 to 24 vanilla wafer cookies
* 2 packages (8 oz. each) cream cheese, softened
* 1-1/4 cups sugar
* 1/3 cup HERSHEY'S Cocoa
* 2 tablespoons all-purpose flour
* 3 eggs
* 1 container (8 oz.) dairy sour cream
* 1/2 teaspoon almond extract
* SOUR CREAM TOPPING(recipe follows)
* canned cherry pie filling, chilled
Directions:
1. 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.
2. 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.
3. 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. 1-1/2 to 2 dozen cheesecakes.
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.
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~~~***Rhonda G in Missouri***~~~
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