Black Forest Mini Cheesecakes

• 18 to 24 vanilla wafers
• 2 (8 oz.) pkg. cream cheese, softened
• 1 1/4 c. sugar
• 1/3 c. Hershey's cocoa
• 2 Tbsp. all-purpose flour
• 3 eggs
• 1 c. (8 oz.) sour cream
• 1/2 tsp. almond extract
• Sour Cream Topping
• canned cherry pie filling, chilled

1. Heat oven to 325u0b0.
2. Line muffin pans with foil laminated baking cups.
3. Place one vanilla wafer on bottom of each cup.
4. In large mixer bowl, beat cream cheese until smooth.
5. Add sugar, cocoa and flour; blend well.
6. Add eggs; beat well.
7. Stir in sour cream and almond extract.
8. Fill each prepared cup almost full with cheese mixture.
9. Bake 20 to 25 minutes or until set.
10. Remove from oven; cool 5 to 10 minutes.
11. Spread heaping teaspoonful of sour cream topping on each cup.
12. Cool completely.
13. Refrigerate.
14. Garnish with dollop of cherry pie filling just before serving.
15. Makes 1 1/2 to 2 dozen cheesecakes.

vanilla wafers, cream cheese, sugar, cocoa, flour, eggs, sour cream, almond extract, sour cream topping, cherry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=901565 (may not work)