Monday, June 2, 2008

Mini Chocolate Cheesecakes

For cheesecakes:

24 vanilla wafers
2 pkgs (8 ozs each) cream cheese, softened
1 1/4 cup sugar
1/3 cup Hershey's cocoa
2 tbsp all-purpose flour
3 eggs
1 cup sour cream
1 tsp vanillla extract

For sour cream topping:
1 cup sour cream
2 tbsp sugar
1 tsp vanilla extract
1 can cherry pie filling - chilled (optional)**

In a separate bowl, mix together sour cream, sugar and van. extract. Set aside.
Heat oven to 325 degrees. Line muffin pans with foil laminated baking cups (be sure to remove paper lining). Place 1 vanilla wafer on bottom of each cup. In a 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 cup with 1/4 cup of mixture. Bake 20-25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoonful sour cream topping on each cup. Cool completely in pans, then refrigerate. Garnish with a dollop of cherry pie filling (if desired). I put a slice of fresh strawberry on top.

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