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Mini: Black Forest Mini Cheesecakes

Source of Recipe

unknown


List of Ingredients

24 vanilla wafer cookies
16 ounces cream cheese, softened
1 1/4 cups sugar
1/3 cup cocoa powder
2 tablespoons flour
3 eggs
8 ounces sour cream
1/2 teaspoon almond extract
canned cherry pie filling, chilled

TOPPING:
8 ounces sour cream
2 tablespoons sugar
1 teaspoon vanilla


Recipe

Heat oven to 325ºF. 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. In large bowl, beat cream cheese 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. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoonful 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: In small bowl, stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract; stir until sugar is dissolved.