1. Preheat oven to 325°F (170°C). Line muffin cups (2 1/2-inch/6 cm diameter) with foil liners. Place one vanilla wafer (flat side down) in bottom of each cup.
2. Beat cream cheese in a large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.
3. Bake for 20 to 25 minutes or until set. Transfer from oven to wire rack; cool for 5 minutes.
4. Sour Cream Topping: Meanwhile, blend sour cream with sugar and vanilla until well combined. Spread a heaping teaspoon onto each cheesecake. Cool to room temperature on a rack; chill until ready to serve. Just before serving, garnish with cherry pie filling.
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