Black Forest Mini Cheesecakes Recipe

Black Forest Mini Cheesecakes Recipe:


Ingredients

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 ts Vanilla extract
Heat oven to 325 degrees 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.

Black Forest Mini Cheesecakes Recipe