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Easy Chocolate Cherry Cheesecups




Source of Recipe


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List of Ingredients




About 24 vanilla wafer cookies
2 pckg (8 oz each) cream cheese, softened
1 Container (8 oz) dairy sour cream
1 1/4 cups Sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
3 Eggs
1 tsp Each of almond and vanilla extract
Frozen whipped topping, thawed
1 can (21 oz) cherry pie filling, chilled OR maraschino cherries with stems, drained

Recipe



1 Heat oven to 325°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Place vanilla wafer, flat side down, in bottom of each cup.
2 Beat cream cheese, sour cream and sugar in large bowl until smooth; add cocoa, eggs, almond and vanilla extracts just until blended. Spoon into muffin cups, filling about 3/4 full.
3 Bake 20 to 25 minutes or just until tops are puffed. Cool in pan on wire rack. Cover; refrigerate. Just before serving, cheesecups may be removed from paper bake cups, if desired; place on dessert plate. Spoon whipped topping on top of each cup; top with spoonful of cherry pie filling. Cover; refrigerate leftover cheesecups.