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Cheesecake ( Black Forest Mini ) Recipe


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

8 oz Dairy sour cream
2 tb Sugar
1 ts Vanilla extract

Heat oven to 325OF. 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