Rocky-Road Cheesecake Cups

Directions

In a medium bowl, combine wafer crumbs, melted butter and 1 tablespoon sugar.

Press onto bottoms and sides of 14 (2½ to 3-inch)muffin cups or 6-ounce custard cups.

Refrigerate while preparing filling.

Preheat oven to 350℉ (180℃).

In a medium bowl, beat cream cheese to soften; blend in ⅓ cup sugar, cocoa powder, eggs, sour cream and vanilla.

Stir in marshmallows and almonds.

Spoon into crumb-lined cups.

Bake in preheated oven 20 to 22 minutes or until set.

Remove from oven; cool.

Run a small spatula around edge of each cheesecake to remove.