18 to 24 vanilla wafer cookies
2 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
1/3 c. cocoa
2 tbsp. all-purpose flour
3 eggs
1 c. dairy sour cream
1/2 tsp. almond extract
Cocoa Sour Cream Topping (recipe follows)
Canned cherry pie filling, chilled

Line muffin pans with 2 1/2 inch foil laminated bake cups. Place a vanilla wafer on the bottom of each baking cup.

In a large mixer 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 prepared cup almost full with cheese mixture. Bake in 325 degree oven for 20 to 25 minutes or until set. Remove from oven; cook 5 to 10 minutes.

Spread a heaping teaspoon of the Cocoa Sour Cream Topping on each cup. Cool completely in pans; refrigerate. Garnish with dollop of cherry pie filling just before serving. Refrigerate leftovers. Makes 1 1/2 to 2 dozen cheesecakes.

Cocoa Sour Cream Topping: In small bowl, stir together 1 cup dairy sour cream, 1/4 cup sugar, 2 tablespoons cocoa, and 1/2 teaspoon vanilla extract; stir until sugar is dissolved.