Recipe - Rocky-Road Cheesecake Cups

Dottie Cross TMPJ72B
2 cup Chocolate wafer
crumbs (about 36 cookies)
3 tablespoon Butter or margarine; melted
1 tablespoon Sugar
1 pack (8 oz.) cream cheese;
room temperature
1/3 cup Sugar
3 tablespoon Unsweetened cocoa powder
2 Eggs
One half cup Dairy sour cream
One half teaspoon Vanilla extract
One half cup Miniature marshmallows
One fourth cup Chopped almonds

In a medium bowl, combine wafer crumbs, melted butter and 1 tablespoon
sugar. Press onto bottoms and sides of 14 (21/2to 3inch)muffin cups or
6ounce custard cups. Refrigerate while preparing filling. Preheat oven to
350degrees. 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 crumblined 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini