Mini-Cherry Cheesecakes

Crust:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup unsweetened baking cocoa
1/2 cup cold butter
2 tablespoons cold water

Filling:
2 (3-ounce) packages cream cheese, softened
1/4 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 large egg
1 (21-ounce) cherry or strawberry pie filling

1. For Crust: In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, stirring with a fork until dough forms a ball. Shape into 24 balls. Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup.
2. For Filling: 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 tablespoonful into each cup. Bake at 325*F (160*C) for 15 to 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.

Makes 2 dozen.