Tiny Cherry Cheesecakes

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/4 cup baking cocoa
• 1/2 cup cold butter
• 2 tablespoons cold water
• 6 ounces cream cheese, softened
• 1/4 cup sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• 1 can (21 ounces) cherry or strawberry pie filling

1. In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup.
3. Bake at 325u0b0 for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator.

flour, sugar, baking cocoa, cold butter, cold water, cream cheese, sugar, milk, vanilla, egg, cherry

Taken from www.tasteofhome.com/recipes/tiny-cherry-cheesecakes/ (may not work)