Cherry Cheesecake Verrines

• 1 tablespoon sugar
• 1/2 cup graham cracker crumbs
• 2 tablespoons melted butter
• 12 ounces cream cheese, room temperature
• 1/2 cup sour cream
• 2/3 cup confectioners sugar, sifted
• 1/2 teaspoon almond extract
• 1 cup heavy cream, very cold
• 16 ounces cherry Jam (warmed)

1. Mix the graham cracker crumbs with the melted butter and one tablespoon of sugar.
2. Beat cream cheese with an electric mixer until smooth. Add the sour cream, confectioners' sugar and almond and beat until combined.
3. In another (chilled) bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture.
4. Assemble Parfaits: Place about a tablespoon of the graham cracker "crust" in the bottom of your glasses. Layer some of the cheesecake filling in the glasses, then some of the warmed cherry jam and sprinkle some more of the graham cracker on top. (Amounts will vary according to the size of the glasses, or verrines, you choose to use, so just adjust accordingly). Repeat layers and garnish top with a cherry for a pretty presentation if desired.
5. If not eating right away, refrigerate until ready to serve.
6. Recipe Notes: If you just love the graham cracker "crust" part of a cheesecake, then double the amount to make more.
7. If desired, you can substitute 2 cups of fresh fruit for the jam with good results.

sugar, graham cracker crumbs, butter, cream cheese, sour cream, confectioners sugar, almond, heavy cream, cherry

Taken from food52.com/recipes/7636-cherry-cheesecake-verrines (may not work)