Desserts:

Rocky-Road Cheesecake Cups

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Ingredients

2 cups chocolate wafer crumbs (about 36 cookies)
3 tablespoons butter or margarine, melted
1 tablespoon sugar
1 package (8 ounces) cream cheese, room temperature
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
2 eggs
1/2 cup dairy sour cream
1/2 teaspoon vanilla extract
1/2 cup miniature marshmallows
1/4 cup 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, the cocoa powder, eggs, sour cream and vanilla. Stir in marshmallows and almonds. Spoon into crumb-lined cups. Bake at 350 degrees for 20 to 25 minutes or until set.

Remove from oven; cool. Run a small spatula around edge of each cheesecake to remove. Makes 14 individual cheesecakes.

Susan J. Walsh
Davenport