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CHOCOLATE CHEESECAKE RECIPE

• 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 and blend well.
• Add eggs and 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 and let them cool completely on wire rack.
• 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.
• Serve after an hour in the refrigerator.
  
  
  
  

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