Black Forest Mini Cheesecakes Recipe

24 Vanilla wafer cookies
16 oz Cream cheese; softened
1 1/4 c Sugar
1/3 c Hershey's Cocoa
2 tb All-purpose flour
3 Eggs
8 oz Dairy sour cream
1/2 ts Almond extract
Canned cherry pie filling chilled
Sour Cream Topping
8 oz Dairy sour cream 2 tb Sugar 1 ts Vanilla extract
Heat oven to 325 degrees F. 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. In large bowl, beat cream cheese 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 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoonful 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: In small bowl, stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract; stir until sugar is dissolved.

Berry Good Cheesecake

1 Envelope unflavoured gelatine
1/4 c Orange juice
1/4 c Milk
1 Egg, separated
2/3 c 1% cottage cheese
2/3 c Yogurt cheese
7 tb Equal, sugar substitute
Grated rind of 1 orange
1 Corn Flake Pie Crust
1 c Fresh strawberries, halved
Smooth and so satisfying, no one will quess that this cheesecake is calorie and fat trim. In 2 cup glass measure, sprinkle gelatin over orange juice. Microwave at HIGH until gelatin dissolves. Stir in milk and egg yolk. Microwave at medium for 30-60 seconds, or until hot and slightly thickened. In food processor or blender, process cottage cheese until smooth; stir in yogurt cheese, 4 tbsp Equal, and orange rind. With food processor or blender running, add gelatine mixture and process just until blended. Refrigerate until consistency of egg whites. In separate bowl, beat egg white until soft peaks form. Add 2 tbsp Equal and beat until stiff peaks form. Fold
into cheese mixture. Pour into corn flake pie crust and refrigerate several hours until set. Just before serving, toss strawberry halves with remaining 1 tbsp Equal. Arrange on cheesecake. Cut into 6 wedges. Makes 6 servings.