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Black Forest Mini Cheesecakes

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By kc10
Member since 2006

Serves 2 dozen | Prep Time | Cook Time


24 vanilla wafer cookies
2 pkgs. (8 oz. each) cream cheese, softened
1-1/4 cups sugar
1/3 cup cocoa
2 tablespoons all-purpose flour
3 eggs
8 ounces sour cream
1/2 teaspoon almond extract
canned cherry pie filling, chilled
Sour Cream Topping:
8 ounces sour cream
2 tablespoons sugar
1 teaspoon vanilla

Heat oven to 325ºF. 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.

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. 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.

Sour Cream Topping: In small bowl, stir together topping ingredients until sugar is dissolved.

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