Black Forest Mini Cheesecakes

24 Vanilla wafer cookies

16 oz Cream cheese; softened

1 1/4 c Sugar

1/3 c Hershey's Cocoa

2 tb All-purpose flour

3 Eggs

8 oz Dairy sour cream

1/2 ts Almond extract

Canned cherry pie filling chilled

Sour Cream Topping

8 oz Dairy sour cream 2 tb Sugar 1 ts Vanilla extract

Heat oven to 325 degrees 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.

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.

1-1/2 to 2 dozen cheesecakes.

Sour Cream Topping: In small bowl, stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract; stir until sugar is dissolved.