Black Forest Mini Cheesecakes
Ingredients
- 24 vanilla wafer cookies
- 2 packages cream cheese softened (8 oz. each)
- 1-1/4 cups sugar
- ⅓ cup HERSHEY’S Cocoa
- 2 tablespoons all-purpose flour
- 3 eggs
- 1 container dairy sour cream 8 oz.
- ½ teaspoon almond extract
- SOUR CREAM TOPPING recipe below
- canned cherry pie filling chilled
Instructions
- 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. 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.
- 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.
