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1
Heat oven to 325F (160C).
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2
Line muffin pans with foil-laminated baking cups.
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3
Place vanilla wafer on bottom of each.
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4
In large mixer bowl, beat cream cheese until smooth.
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5
Add sugar, cocoa, and flour; blend well.
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6
Add eggs; beat well.
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7
Stir in sour cream and almond extract.
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8
Fill each prepared cup almost full with mixture.
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9
Bake 20 to 25 minutes or until set.
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10
Remove from oven; cool 5 to 10 minutes.
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11
Spread heaping teaspoon of cocoa sour cream on each cup.
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12
Cool completely in pans; refrigerate.
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13
Garnish with dollop of cherry pie filling just before serving.
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14
Refrigerate leftovers.
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15
Cocoa Sour cream Topping:
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16
Mix together the sour cream, sugar and cocoa until sugar is completely disolved.
