Black Forest Mini Cheesecakes

18 to 24 vanilla wafer cookies

2 packages (8 oz. each) cream cheese, softened

1-1/4 cups sugar

1/3 cup HERSHEY'S Cocoa

2 tablespoons all-purpose flour

3 eggs

1 container (8 oz.) dairy sour cream

1/2 teaspoon almond extract

SOUR CREAM TOPPING (recipe follows)

canned cherry pie filling, chilled

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.

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.

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. 1-1/2 to 2 dozen cheesecakes.
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.

Recipe and picture used with permission from © The Hershey Company

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