Ingredients:
18 to 24 vanilla wafer cookies
Two packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1/3 cup cocoa
2 tablespoons all-purpose flour
Three eggs
One container (8 ounces) dairy sour cream
1/2 teaspoon almond extract
Sour Cream Topping (recipe follows)
Canned cherry pie filling, chilled

Directions:
Heat oven to 325-degrees. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.

Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.

Bake 20 to 25 minutes or until set. Remove from oven; cool five to ten minutes. Spread a heaping teaspoon of sour cream topping on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes.

Sour Cream Topping

Stir together one container (8 ounces) dairy sour cream, 2-tablespoons sugar and 1-teaspoon vanilla extract in a small bowl until sugar is dissolves.

Recipe makes 1-1/2 to 2-dozen cheesecakes.