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Black Forest Cheese Cupcakes Heat oven to 325ºF.  Line muffin pans with foil-laminated baking cups. Place vanilla wafer on bottom of each. In large mixer 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 prepared cup almost full with mixture. Bake 20-25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon of cocoa sour cream on each cup. Cool completely in pans; refrigerate. Garnish with dollop of cherry pie filling just before serving. Refrigerate leftovers. Makes 18-24 cupcakes

Cocoa Sour cream Topping 1 cup of sour cream 1/4 cup of sugar 2 tablespoons of cocoa Stir together ingredients in small bowl until sugar is dissolved. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini