Title: Rocky-Road Cheesecake Cups
Categories: Cheesecakes, Low-cal
Yield: 14 Servings

-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

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