Black Forest Mini Cheesecakes
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Ingredients
| 24 | vanilla wafer cookies | | 1 lb. | cream cheese, softened | | 1-1/4 cup | sugar | | 1/3 cup | Hershey's Cocoa | | 2 tbsp. | all-purpose flour | | 3 | eggs | | 8 oz. | dairy sour cream | | 1/2 tsp. | almond extract | | Canned cherry pie filling, chilled |
Sour cream topping
| 8 oz. | dairy sour cream | | 2 tbsp. | sugar | | 1 tsp. | vanilla extract |
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Instructions
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.
Sour cream topping:
In small bowl, stir together 1 container (8 oz.) dairy sour cream, 2 tbsp. sugar and 1 tsp. vanilla extract; stir until sugar is dissolved.
Author's Comments
Recipe courtesy of Hershey Kitchens.
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