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.