Black forest mini cheesecakes

 
                       BLACK FOREST MINI CHEESECAKES
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Desserts                         Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   24                    Vanilla wafer cookies
   16       oz           Cream cheese -- softened
    1 1/4   c            Sugar
      1/3   c            Hershey's Cocoa
    2       tb           All-purpose flour
    3                    Eggs
    8       oz           Dairy sour cream
      1/2   ts           Almond extract
                         Canned cherry pie filling
                         -- chilled
                         -----SOUR CREAM TOPPING-----
    8       oz           Dairy sour cream
    2       tb           Sugar
    1       t            Vanilla extract
 
   Heat oven to 325øF. 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.
   
   [Hershey's is a registered trademark of Hershey Foods
   Corporation.] [Recipe may be reprinted courtesy of the
   Hershey Kitchens.]
   
   Meal-Master recipe format courtesy of Karen Mintzias
  
 
 
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