Black

16 oz Cream cheese -- softened

1 1/4 c Sugar

1/3 c Hershey's Cocoa

2 tb All-purpose flour

3 Eggs

1/2 ts Almond extract

Canned cherry pie filling -- chilled

--SOUR CREAM TOPPING--

8 oz Dairy sour cream

2 tb Sugar

1 t Vanilla extract

325ÃÆ'¸F. 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. In large 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 muffin cup almost full with batter. Bake

20 to 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 pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes.

1-1/2 to 2 dozen cheesecakes. SOUR CREAM TOPPING: In small bowl, stir together

1 container (8 oz.) dairy sour cream,

2 tablespoons sugar and 1 teaspoon vanilla extract; stir until sugar is dissolved.