Black Bottom Cheesecakes

Don't click away . . . these are a lot easier than you think. For flashback Friday I'm re-posting this recipe (originally posted in November 2009), a favorite from my sister, Monika. These delicious little cheesecakes with a "baked in" cream cheese filling and decorated simply with some cherry pie filling create a melt in your mouth goodness - deserving a second look and try -  not just for Christmas but for an anytime great way to add to a buffet.

Ingredients:

Filling:

• 1 - 8 oz pkg cream cheese
• 1/3 cup sugar
• 1 egg
• pinch salt
• 1/2 tsp vanilla
• 1/2 cup chocolate chips, optional

Cupcakes: (to make 48 mini muffins or 24 - 36 medium)

• 2 1/2 cups flour
• 1 1/4 cups sugar
• 1/3 cup baking cocoa, sifted
• 1/2 tsp salt
• 1 1/2 tsp soda

• 1 large egg
• 1 1/2 cups water
• 1 1/2 Tbsp vinegar
• 1/2 cup oil
• 1 tsp vanilla

topping:

• 1 can cherry pie filling

Method:

1. In small bowl, blend filling ingredients until smooth, with mixer. Set aside.
2. In medium bowl, combine dry ingredients.
3. In large mixing bowl, beat egg, water, vinegar, oil and vanilla.
4. Stir in dry ingredients, until smooth. Will be a tad runny. 
5. Fill well greased mini muffin tins 3/4 to almost full (1/2 full if using medium size) . 
6. Drop a 3/4  tsp of cheese filling in center of each mini cupcake. If using medium size cupcakes you can add a small tsp of cherry filling or some chocolate chips beside the cream cheese.
7. Bake mini muffins at 350º F for 13 min ( medium size for 18 - 20 min). 
8. Let cool in pans for 5 - 10 minutes before gently removing to wire rack. These freeze well.
9. Serve with a dollop of cherry pie filling on top.