Black Forest Mini Cheesecakes Recipe

Ingredients
<br>- 24 vanilla wafer cookies
<br>- 2 (8 ounce) packages cream cheese
<br>- 1 1/4 cups white sugar
<br>- 1/3 cup HERSHEY®'S Cocoa Powder
<br>- 2 tablespoons all-purpose flour
<br>- 3 eggs
<br>- 1 (8 ounce) container sour cream
<br>- 1/2 teaspoon almond extract
<br>- 1 (8 ounce) container sour cream
<br>- 2 tablespoons white sugar
<br>- 1 teaspoon vanilla extract
<br>- 1 (21 ounce) can cherry pie filling, chilled
<br><p></p>Directions
<br>step 1: Heat oven to 325 F.  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.
<br>step 2: Beat cream cheese in large bowl 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.
<br>step 3: Bake 20 to 25 minutes or until set.  Remove from oven; cool 5 to 10 minutes.  Spread heaping teaspoon 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.
<br>step 4: To make Sour Cream Topping:   Stir together 1 container  (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.
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Ingredients
- 24 vanilla wafer cookies
- 2 (8 ounce) packages cream cheese
- 1 1/4 cups white sugar
- 1/3 cup HERSHEY®'S Cocoa Powder
- 2 tablespoons all-purpose flour
- 3 eggs
- 1 (8 ounce) container sour cream
- 1/2 teaspoon almond extract
- 1 (8 ounce) container sour cream
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1 (21 ounce) can cherry pie filling, chilled

Directions
step 1: Heat oven to 325 F. 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.
step 2: Beat cream cheese in large bowl 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.
step 3: Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon 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.
step 4: To make Sour Cream Topping: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.

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