Black Forest Mini Cheesecakes

18 to 24 vanilla wafer cookies
2 packages (8oz each) cream cheese, softened
1 1/4 Cups sugar
1/3 Cup Hershey's Cocoa
2 Tbl. all purpose flour
3 eggs
1 container (8oz) dairy sour cream
1/2 tsp almond extract
Sour Cream Topping (recipe follows)
Canned Cherry Pie Filling, chilled

1. Heat oven to 325 degree 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.
2. Beat cream cheese in large bowl 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.
3. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon 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: Stir together 1 container (8oz) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.