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 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. 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
