Tina's Black Forest Mini Cheesecakes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 18
• 18 -24 vanilla wafer cookies
• 2 (8 ounce) packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons all-purpose flour
• 3 large eggs
• 1 cup sour cream
• 1/2 teaspoon almond extract
• 1 cup sour cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla
• 1 (21 ounce) can cherry pie filling, chilled

Recipe

• 1 preheat oven to 325°f.
• 2 line 18 regular size muffin tins with foil baking cup papers (the regular paper ones get too soggy).
• 3 place one cookie in the bottom of each baking cup.
• 4 in a large bowl, beat cream cheese until smooth.
• 5 add sugar, cocoa, and flour, blending well.
• 6 add eggs, beating well.
• 7 stir in sour cream and almond extract.
• 8 fill each prepared tin almost full with cream cheese mixture- but leaving room for rising and for the topping which will get added later.
• 9 bake 20-25 minutes, or until set.
• 10 remove from oven and let cool 10 minutes.
• 11 mix together sour cream, sugar and vanilla for the topping while the cakes are cooling.
• 12 spread a heaping teaspoonful of topping onto each cake; the cakes will still be warm at this point.
• 13 let cakes cool in pans about 30 minutes, then chill well.
• 14 garnish each cake just before serving with a dollop of cherry pie filling- if you do this too far in advance, the topping will cause the cheesecakes to get soggy.
• 15 you may have extra pie filling left over.
• 16 keep leftover cheesecakes chilled.