Tinas Black Forest Mini Cheesecakes Recipes

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil muffin liners.
• Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in lined muffin cups, cream side up.
• Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs over top. Discard remaining crumbs or save for another use.
• Bake in preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
• Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped topping just before serving.

Steps:

• Preheat oven to 325°F.
• Line 18 regular size muffin tins with foil baking cup papers (the regular paper ones get too soggy).
• Place one cookie in the bottom of each baking cup.
• In a large bowl, beat cream cheese until smooth.
• Add sugar, cocoa, and flour, blending well.
• Add eggs, beating well.
• Stir in sour cream and almond extract.
• Fill each prepared tin almost full with cream cheese mixture- but leaving room for rising and for the topping which will get added later.
• Bake 20-25 minutes, or until set.
• Remove from oven and let cool 10 minutes.
• Mix together sour cream, sugar and vanilla for the topping while the cakes are cooling.
• Spread a heaping teaspoonful of topping onto each cake; the cakes will still be warm at this point.
• Let cakes cool in pans about 30 minutes, then CHILL well.
• Garnish each cake just before serving with a dollop of cherry pie filling- if you do this too far in advance, the topping will cause the cheesecakes to get soggy.
• You may have extra pie filling left over.
• Keep leftover cheesecakes chilled.