Black Forest Mini Cheesecakes

Directions

Heat oven to 325℉ (160℃).

Line muffin cups (2½ 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. Make 24 mini cheesecakes. 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.