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Ingredients: |
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18 to 24 vanilla wafer cookies 2 packages (8 oz. each) cream cheese, softened 1¼ cups sugar ⅓ cup Hershey's Cocoa 2 tbsp all-purpose flour 3 eggs 1 container (8 oz.) dairy sour cream ½ tsp almond extract Sour cream topping (recipe follows) canned cherry pie filling, chilled Directions: Heat oven to 325°F. Line muffin cups (2½ inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup. 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. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon of the 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: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved. Recipe from Hershey's |
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