Tiny Cherry Cheesecakes (Chocolate Crust)

• Crust
• 1 cup flour
• 1/3 cup sugar
• 1/4 cup unsweetened cocoa
• 1/2 cup cold butter or 1/2 cup margarine
• 2 tablespoons cold water
• Filling
• 6 ounces cream cheese
• 1/4 cup sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 egg
• 1 (21 ounce) can cherry pie filling (you probably won't need the whole can)

1. In a small bowl, combine flour, sugar, and cocoa; cut in butter until crumbly.
2. Gradually add water, tossing with a fork until dough forms a ball.
3. Shape into 24 balls and press up sides of greased mini muffin cups.
4. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla.
5. Add egg; beat on low just until combined.
6. Spoon about 1 Tbsp into each cup.
7. Bake at 325 F for 15-18 minutes or until set. Cool on a wire rack for 30 minutes.
8. Carefully remove from pans to cool completely.
9. Top with pie filling.
10. Store in the refrigerator.

crust, flour, sugar, unsweetened cocoa, cold butter, cold water, filling, cream cheese, sugar, milk, vanilla, egg, cherry pie filling

Taken from www.food.com/recipe/tiny-cherry-cheesecakes-chocolate-crust-173316 (may not work)