24                    Vanilla wafer cookies
  16       oz           Cream cheese -- softened
   1 1/4   c            Sugar
     1/3   c            Hershey's Cocoa
   2       tb           All-purpose flour
   3                    Eggs
   8       oz           Dairy sour cream
     1/2   ts           Almond extract
                        Canned cherry pie filling
                        -- chilled
                        -----SOUR CREAM TOPPING-----
   8       oz           Dairy sour cream
   2       tb           Sugar
   1       t            Vanilla extract
  Heat oven to 325C8F. 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. 1-1/2 to 2
  dozen cheesecakes.
  SOUR CREAM TOPPING: In small bowl, stir together 1
  container (8 oz.) dairy sour cream, 2 tablespoons
  sugar and 1 teaspoon vanilla extract; stir until sugar
  is dissolved.
  [Hershey's is a registered trademark of Hershey Foods
  Corporation.] [Recipe may be reprinted courtesy of the
  Hershey Kitchens.]