Tiny Cherry Cheesecakes (Chocolate Crust) - cooking recipe

Ingredients

Crust
1 cup flour
1/3 cup sugar
1/4 cup unsweetened cocoa
1/2 cup cold butter or 1/2 cup margarine
2 tablespoons cold water
Filling
6 ounces cream cheese
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 egg
1 (21 ounce) can cherry pie filling (you probably won't need the whole can)

Preparation

In a small bowl, combine flour, sugar, and cocoa; cut in butter until crumbly.
Gradually add water, tossing with a fork until dough forms a ball.
Shape into 24 balls and press up sides of greased mini muffin cups.
In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla.
Add egg; beat on low just until combined.
Spoon about 1 Tbsp into each cup.
Bake at 325 F for 15-18 minutes or until set. Cool on a wire rack for 30 minutes.
Carefully remove from pans to cool completely.
Top with pie filling.
Store in the refrigerator.