24 vanilla wafers or chocolate wafers
2 (8 oz.) packages cream cheese
1 ¼ cups white sugar
1/3 cup cocoa powder
2 T. all-purpose flour
3 eggs
1 (8 oz.) container sour cream
½ t. almond extract
1/4 cup heavy cream
¾ cup semi-sweet chocolate chips
Preheat oven to 325 degrees. Line muffin cups with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup. 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. Bake 20-25 minutes or until set. Remove from oven; cool completely in pan on wire rack. (about 1-2 hours.) Heat heavy cream in the microwave for 50 to 60 seconds on high. Stir in chocolate chips until smooth. Let rest in room temperature for half an hour. Dollop on cooled cheesecakes. Remove cheesecakes from pan and refrigerate. After an hour in the refrigerator. Cover.
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