Post by chief_cook2 on Mar 15, 2003 17:50:16 GMT -6
Mini chocolate cheesecakes made in muffin cups! Chocolate cheesecake is topped with sweetened sour cream and garnished with cherry pie filling. Makes 24 individual cheesecakes (24 servings).
24 vanilla wafer cookies 2 (8 ounce) packages cream cheese 1 1/4 cups white sugar 1/3 cup HERSHEY'S ® Cocoa Powder 2 tablespoons all-purpose flour 3 eggs 1 (8 ounce) container sour cream 1/2 teaspoon almond extract 1 (8 ounce) container sour cream 2 tablespoons white sugar 1 teaspoon vanilla extract 1 (21 ounce) can cherry pie filling, chilled
Directions 1 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. 2 Beat cream cheese in large bowl 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. 3 Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon 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. 4 To make Sour Cream Topping: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.
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