Black Forest Mini Cheesecakes
Ingredients| 24 vanilla wafer cookies |
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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
Servings: 24
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