18-24 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
1/2 tsp. almond extract
Sour cream topping (recipe follows)
Canned cherry pie filling, chilled

Heat oven to 325 degrees. Line muffin pans (2 1/2 inches in diameter), with foil laminated baking cups. Place one vanilla wafer on bottom of each cup. In 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 20-25 minutes or until set. Remove from oven; cool 5-10 minutes. Spread heaping teaspoonful Sour Cream Topping on each cup. Cool completely in pans; refrigerate. Garnish with dollop of cherry pie filling just before serving. Refrigerate leftovers. 1 1/2 to 2 dozen cheesecakes.

SOUR CREAM TOPPING:

In a small bowl stir together 1 cup (8 ounces) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract. Stir until sugar id dissolved.