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
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 105 (52%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 159.6mg||49 %|
|Sodium 58.4mg||2 %|
|Potassium 96.4mg||3 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 19.5g|
|Protein 5.7g||8 %|
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Calories per serving: 202
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