Black Forest Mini Cheesecakes

Directions

1. 1
   Heat oven to 325F.
2. 2
   Line muffin cups (2-1/2 inches in diameter) with foil bake cups.
3. 3
   Place one vanilla wafer (flat-side down) in bottom of each cup.
4. 4
   In large bowl, beat cream cheese until smooth.
5. 5
   Add sugar, cocoa and flour; blend well.
6. 6
   Add eggs; beat well.
7. 7
   Stir in sour cream and almond extract.
8. 8
   Fill each muffin cup almost full with batter.
9. 9
   Bake 20 to 25 minutes or until set.
10. 10
    Remove from oven; cool 5 to 10 minutes.
11. 11
    Spread heaping teaspoonful sour cream topping on each cup.
12. 12
    Cool completely in pan on wire rack; refrigerate.
13. 13
    Just before serving, garnish with cherry pie filling.
14. 14
    Cover; refrigerate leftover cheesecakes.
15. 15
    Sour cream topping: In small bowl, stir together 1 container (8 oz.)
16. 16
    dairy sour cream, 2 tbsp.
17. 17
    sugar and 1 tsp.
18. 18
    vanilla extract; stir until sugar is dissolved.