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

Line muffin pans with foil baking cups. Place a vanilla wafer on 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 cup almost full with the cheese mixture. Bake at 325 degrees for 20-25 minutes or until set. Remove from oven and cool 5-10 minutes. Spread a heaping teaspoon of Cocoa Sour Cream Topping on each cup. Cool completely in pans. Refrigerate. Top with cherry pie filling just before serving. Makes 18-24 cheesecakes.

COCOA SOUR CREAM TOPPING:

1 c. sour cream
1/4 c. sugar
2 tbsp. cocoa
1/2 tsp. vanilla extract

In small bowl stir ingredients together until sugar is dissolved.