-Dottie Cross TMPJ72B 2 c Chocolate wafer
– crumbs (about 36 cookies) 3 tb Butter or margarine — melted
1 tb Sugar
1 pk (8 oz.) cream cheese
– room temperature 1/3 c Sugar
3 tb Unsweetened cocoa powder
2 Eggs
1/2 c Dairy sour cream
1/2 ts Vanilla extract
1/2 c Miniature marshmallows
1/4 c Chopped almonds
In a medium bowl, combine wafer crumbs, melted butter and 1 tablespoon sugar. Press onto bottoms and sides of 14 (2-1/2-to 3-inch)muffin cups or 6-ounce custard cups. Refrigerate while preparing filling. Preheat oven to 350-degrees. In a medium bowl, beat cream cheese to soften; blend in 1/3 cup sugar, cocoa powder, eggs, sour cream and vanilla. Stir in marshmallows and almonds. Spoon into crumb-lined cups. Bake in preheated oven 20 to 22 minutes or until set. Remove from oven; cool. Run a small spatula around edge of each cheesecake to remove. Makes 14 individual cheesecakes. From: Dottie Cross Reformatted for MM by CLM, HCPM52C