Instructions

• Preheat oven to 350°F. Line a standard cupcake pan with paper liners.
• Break the 3 whole graham crackers into pieces and place them and the ¼ cup sliced almonds in the bowl of a food processor fitted with the metal blade. Pulse until the mixture forms a fine crumb.
• Add 2 tablespoons granulated sugar and 2 tablespoons melted unsalted butter to the food processor. Pulse until the crumbs are evenly moistened.
• Place a heaping tablespoon of the crumb mixture in the bottom of each paper-lined baking cup. Press gently and evenly to form a compact crust in each cup.
• Bake the crusts in the preheated oven for 5 minutes. Remove the pan and set it on a wire rack to cool while you prepare the filling.
• In a large bowl, beat the 16 ounces room-temperature cream cheese and ½ cup sugar with an electric mixer until smooth and well combined.
• Add the 2 eggs one at a time, mixing after each egg until just incorporated.
• Scrape down the sides of the bowl, add 1 teaspoon Nielsen-Massey Organic Pure Almond Extract, and beat until just blended (do not overmix).
• Use a large cookie scoop or spoon to evenly distribute the cheesecake filling into the prepared crust-lined cups.
• Bake the mini cheesecakes for 15–17 minutes, or until the edges are set and the centers are just slightly jiggly.
• Remove the pan to a cooling rack and let the cheesecakes cool completely to room temperature. Then chill the pan in the refrigerator for at least 2 hours.
• Once the cheesecakes are fully chilled, top each one with the 1 cup (8 ounces) cherry pie filling just before serving.