Recipe: Simple Chocolate Cheesecakes (made in muffin cups)

SIMPLE CHOCOLATE CHEESECAKES

FOR THE CHEESECAKES:
24 vanilla wafers
2 packages (8 oz. each) cream cheese, softened
1 1/4 cups sugar
1/3 cup Hershey's Cocoa
2 tablespoons all-purpose flour
3 eggs
1 cup dairy sour cream (8 oz.)
1 teaspoon vanilla extract
FOR THE SOUR CREAM TOPPING:
1 cup dairy sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
FOR THE CHERRY TOPPING:
canned cherry pie filling, chilled

TO MAKE THE CHEESECAKES:
Heat oven to 325 degrees F. Line muffin pans (2 1/2 inches in diameter) with foil bake cups. Place on vanilla wafer in 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
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.

TO MAKE THE SOUR CREAM TOPPING:
In small bowl, stir together sour cream, sugar and vanilla; stir until sugar dissolves.

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 leftover cheesecakes.

Source: Hershey's Chocolate Lover's Cookbook, 1993