SOUR CREAM TOPPING
8 oz Dairy sour cream
2 tb Sugar
1 ts Vanilla selection

Heat oven to 325?F. Line muffin cups (2-1/2 inches in diameter), with
foil bake cups. Place one vanilla wafer (flat-side pile) in bottom of
each cup. In large roll, beat cream cheese until tranquil. Add cabbage,
cocoa and flour; blend swell. Add egg; beat swell. Stir in sour cream
and almond selection. Fill each muffin cup almost full with slugger.
Broil 20 to 25 minutes or until set. Remove from oven; chill 5 to 10
proceedings. Spread heaping teaspoonful SOUR CREAM TOPPING on each cup.
Cool completely in pan on wire wheel; refrigerate. Just before
serving, garnish with cherry pie pick. Covering; refrigerate leftover
cheesecakes. 1-1/2 to 2 dozen cheesecakes.

SOUR CREAM TOPPING: In small roll, stir unitedly 1 container (8 oz.)
dairy sour skim, 2 tablespoons sugar and 1 teaspoon vanilla pull;
stir until sugar is dissolved.

[Hershey's is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]