Miniature Espresso Cheesecakes

• 2 tablespoons slivered almonds
• 1 (2 1/8 ounce) package frozen miniature phyllo tart shells, thawed
• 2 tablespoons heavy cream, divided
• 1/2 teaspoon instant espresso powder
• 1 (3 ounce) package cream cheese, softened
• 3 tablespoons powdered sugar
• 2 tablespoons light brown sugar
• 1 ounce bittersweet chocolate

1. Preheat oven to 350u0b0. Place almonds in a single layer in a shallow pan. Bake at 350u0b0, stirring occasionally, 5 to 7 minutes or until lightly toasted and fragrant.
2. Place thawed pastry shells on a baking sheet, and bake at 350u0b0 for 3 to 5 minutes or until crisp.
3. Stir together 1 tablespoons cream and 1/2 teaspoons espresso powder in a small microwave-safe ramekin or cup. Microwave at HIGH 10 seconds; stir until espresso is dissolved.
4. Beat cream cheese and sugars at medium-high speed with an electric mixer until smooth. Gradually add espresso mixture, and beat 30 seconds or until creamy and light. Spoon 1 rounded teaspoonful into each phyllo shell.
5. Microwave chocolate and remaining 1 tablespoons cream in a small microwave-safe ramekin or cup at HIGH 20 seconds, stirring after 10 seconds and at end until smooth. Spoon 1/4 teaspoons chocolate mixture over each tart. Top immediately with almonds. Cover and chill 2 hours or up to 24 hours.

almonds, heavy cream, espresso powder, cream cheese, powdered sugar, light brown sugar, bittersweet chocolate

Taken from www.food.com/recipe/miniature-espresso-cheesecakes-492087 (may not work)