Ingredients

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2 tblsp All-purpose Flour
1/3 cup Cocoa Powder
24 vanilla wafers or chocolate wafers
8 oz Cream Cheese
1/2 tsp Almond Extract
3 Eggs
8 oz Sour Cream
1/4 cup Heavy Cream
3/4 cup semi-sweet Chocolate Chips
1 1/4 cup White Sugar

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Method :

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* Preheat oven to 325 degrees.
* Line muffin cups with foil bake cups.
* Place one vanilla wafer (flat-side down) in bottom of each cup.
* Beat cream cheese in large bowl until smooth.
* Add sugar, cocoa and flour and blend well.
* Add eggs and beat well. Stir in sour cream and almond extract.
* Fill each muffin cup almost full with batter.
* Bake 20-25 minutes or until set. Remove from oven and let them cool completely on wire rack.
* Heat heavy cream in the microwave for 50 to 60 seconds on high.
* Stir in chocolate chips until smooth.
* Let rest in room temperature for half an hour.
* Dollop on cooled cheesecakes.
* Remove cheesecakes from pan and refrigerate.
* Serve after an hour in the refrigerator.