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- 2 packages (8 oz. each) cream cheese, softened
- 1 container (8 oz.) dairy sour cream
- 1-1/4 cups sugar
- 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
- 3 eggs
- 1 teaspoon each almond and vanilla extract
- Frozen whipped topping, thawed
- 1 can (21 oz.) cherry pie filling, chilled OR maraschino cherries with stems, drained
Directions:
1. Heat oven to 325°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Place vanilla wafer, flat side down, in bottom of each cup.
2. Beat cream cheese, sour cream and sugar in large bowl until smooth; add cocoa, eggs, almond and vanilla extracts just until blended. Spoon into muffin cups, filling about 3/4 full.
3. Bake 20 to 25 minutes or just until tops are puffed. Cool in pan on wire rack. Cover; refrigerate. Just before serving, cheesecups may be removed from paper bake cups, if desired; place on dessert plate. Spoon whipped topping on top of each cup; top with spoonful of cherry pie filling. Cover; refrigerate leftover cheesecups. About 24 serving
