18-24 vanilla wafers
2 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
1/3 c. Hershey's cocoa
2 tbsp. flour
3 eggs
1 c. sour cream
1/2 tsp. almond extract

Place each wafer in bottom of oil laminated baking cup in muffin pan. Beat cream cheese with mixer until smooth. Add 1 1/4 cups sugar, cocoa, and flour; blend. Beat in eggs. Stir in 1 cup sour cream and extract. Fill each cup almost full with cheese mixture. Bake at 350 degrees for 15-20 minutes or just until set. Remove from oven; cool 5-10 minutes. Meanwhile combine: 1 cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla. Spread heaping teaspoon on top of each cup. Cool completely in pans; chill thoroughly. Garnish with dollop of pie filling before serving.