Black Forest Mini Cheesecakes

Happy Birthday to You, Marsha!

Sorry the line spacing is off on this. I can't seem to get it right.

Black Forest Mini Cheesecakes
Amy Lunt

24 pecan sandies or vanilla wafers

2 (8 oz). cream cheese packs
1 ¼ C. white sugar

1/3 C. cocoa powder
2 Tbsp. flour

3 eggs
1 (8 oz) sour cream

½ tsp. almond extract
1 (8 oz) sour cream

2 Tbsp. white sugar
1 tsp. vanilla

1 (21 oz) cherry pie filling

Set oven for 325° . Line muffin tin with papers. Place 1 cookie in bottom of each. Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour. Blend well. Add eggs beat well. Stir in 8 oz. sour cream and almond extract. Fill each muffin cup almost full with batter. Bake 20-25 minutes or til set. Remove from oven. Cool 5-10 minutes. Spread heaping teaspoon of sour cream topping (recipe below) on each cup. Cool completely in pan on wire rack. Chill. Just before serving, garnish with cherry pie filling. Cover, refrigerate leftovers.

Sour Cream topping: Stir sour cream, 2 Tbsp. sugar and vanilla in small bowl til sugar is dissolved.

Wish I could be there to celebrate with you, but I'll enjoy treats anyway! Ha, ha!