Mini Cherry Almond Cheesecakes, Made Easy

• Preheat your oven to 325°F (163°C) to ensure it’s hot enough for baking the cheesecakes.
• In a food processor, crush the graham crackers and sliced almonds until they are finely ground. Add the granulated sugar and melted butter, and pulse until the mixture is well combined and resembles wet sand.
• Line a 12-cup muffin tin with cupcake liners. Spoon about a tablespoon of the crust mixture into each liner and press it down firmly to create an even layer.
• In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue to mix until well combined. Add the eggs one at a time, mixing well after each addition. Finally, mix in the almond extract until everything is just combined.
• Spoon the cheesecake filling over the prepared crusts, filling each cup about three-quarters full to allow for rising during baking.
• Bake in the preheated oven for about 20-25 minutes, or until the edges are set but the centers still have a slight jiggle. Remove from the oven and let them cool in the muffin tin for about 10 minutes.
• Transfer the cheesecakes to a cooling rack to cool to room temperature. Once cooled, refrigerate for at least 2 hours or until set.
• Before serving, top each mini cheesecake with a generous spoonful of cherry pie filling.