24 vanilla wafer cookies
2 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
1/3 c. Hershey's cocoa
2 tbsp. all-purpose flour
3 eggs
1 c. (8 oz.) dairy sour cream
1 tbsp. vanilla extract

SOUR CREAM TOPPING:

1 c. (8 oz.) sour cream
2 tbsp. sugar
1 tsp. vanilla

Heat oven to 325 degrees. Line muffin pans with foil laminated baking cups. Place on vanilla wafer on bottom of each cup. In large mixing bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and vanilla. Fill each prepared cup almost full with cheese mixture. Bake 20 to 25 minutes or until set. Remove from oven, cool 5 to 10 minutes. Spread heaping teaspoons of sour cream topping on each cup. Cool completely in pan; refrigerate. Garnish with cherry pie filling.

TOPPING: In small bowl stir together sour cream, sugar and vanilla.