- 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
- 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.
- 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 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.
- 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.