Ingredients

16 ounces cream cheese, softened

24 vanilla wafer cookies

8 ounces sour cream

1 1/4 cups sugar

1/2 cup cocoa

3 eggs

1 teaspoon almond extract

1 teaspoon vanilla extract

1 Whipped topping

1 21-ounce can MUSSELMAN’S® Cherry Pie Filling

Directions

Preheat oven to 325°F. Line muffin pan with paper baking cups. 

Place vanilla wafer, flat side down, in bottom of each cup. 

Beat cream cheese, sour cream and sugar in large bowl until smooth; add cocoa, eggs, almond and vanilla extracts just until blended.

Spoon into baking cups, filling about 3/4 full. 

Bake 20 to 25 minutes or just until tops are puffed. Cool. Cover; refrigerate. 

Just before serving, spoon whipped topping on top of each cup; top with spoonful of cherry pie filling.