Ingredients Jump to Instructions ↓

  1. 2 c Chocolate wafer - crumbs (about 36 cookies)

  2. 3 tb Butter or margarine -- melted

  3. 1 tb Sugar

  4. 1 pk (8 oz.) cream cheese - room temperature

  5. 1/3 c Sugar

  6. 3 tb Unsweetened cocoa powder

  7. 2 Eggs

  8. 1/2 c Dairy sour cream

  9. 1/2 ts Vanilla extract

  10. 1/2 c Miniature marshmallows

  11. 1/4 c Chopped almonds

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine wafer crumbs, melted butter and 1 tablespoon sugar. Press onto bottoms and sides of 14 (2-1/2-to 3-inch)muffin cups or 6-ounce custard cups. Refrigerate while preparing filling. Preheat oven to 350-degrees. In a medium bowl, beat cream cheese to soften; blend in 1/3 cup sugar, cocoa powder, eggs, sour cream and vanilla. Stir in marshmallows and almonds. Spoon into crumb-lined cups. Bake in preheated oven 20 to 22 minutes or until set. Remove from oven; cool. Run a small spatula around edge of each cheesecake to remove. Makes 14 individual cheesecakes. From: Dottie Cross Reformatted for MM by CLM, HCPM52C


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