Instructions: Combine first 6 ingredients in a large bowl. Combine water, prune butter, vinegar, and vanilla; stir well. Add to dry ingredients, stirring with a wire whisk until blended; set chocolate batter aside.

Beat cream cheese in a bowl at medium speed of a mixer until smooth. Add powdered sugar and egg, and beat until well-blended; set cream cheese mixture aside.

Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Divide chocolate batter evenly among cups; spoon cream cheese mixture evenly on top of chocolate batter in each cup. Sprinkle chocolate morsels and almonds over cream cheese mixture. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 5 minutes on a wire rack; remove from pans, and let cool completely on wire rack.

Yield: 1-1/2 dozen (serving size: 1 cheesecake cup),

Cooking Light says they "used Lekvar Prune Butter, which may be found with jams and jellies in supermarkets and is also available from Sokol and gave the following recipe:
PRUNE BUTTER: Combine 1/3 c. pitted prunes, 1 t. sugar, and 2 t. light-colored corn syrup in a food processor; process 5 seconds. With processor on, slowly add 2 T water through food chute; process until mixture is smooth, scraping sides of bowl frequently.

/CAKES

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