| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes, Low-cal |
14 |
Servings |
INGREDIENTS
|
|
-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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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