Black Forest Mini Cheesecakes

Yields:	2 dozen
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Heat oven to 325 degrees 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.

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by Mark R. Vogel

The term "Burgundy", in the minds of the American masses, has come to denote generic red wine. Mediocre restaurants often use the term to...

my mother made this cake when i was a child. i could never find the recipe until now. THANK YOU!!!