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Black Forest Mini Cheesecake
1-1/2 to 2 dozen cheesecakes

Ingredients

  • 18 to 24 - vanilla wafer cookies
  • 2 - packages (8 ounces 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 ounces) dairy sour cream
  • 1/2 - teaspoon almond extract
  • Sour Cream Topping (recipe below)
  • canned cherry pie filling, chilled

Directions

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.

  1. Beat cream cheese in large bowl until smooth. 
  2. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. 
  3. Fill each muffin cup almost full with batter.
  4. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. 
  5. Spread heaping teaspoon Sour Cream Topping on each cup. 
  6. Cool completely in pan on wire rack; refrigerate. 
  7. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 

Sour Cream Topping

Ingredients

  • 1 - container (8 oz.) dairy sour cream
  • 2 - Tablespoons sugar
  • 1 - teaspoon vanilla extract

Directions

  1. In small bowl, stir together dairy sour cream, sugar and vanilla extract until sugar is dissolved.

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