Mini Almond Cheesecakes

• 12 cup slivered almonds, toasted and ground
• 1 (8 ounce) package cream cheese, softened
• 12 cup granulated sugar
• 1 egg
• 12 teaspoon vanilla
• 12 teaspoon almond extract
• 13 cup sour cream
• 2 tablespoons powdered sugar
• 14 teaspoon vanilla

1. Preheat oven to 350.
2. Grease twenty four 1-3/4-inch muffin cups; sprinkle about 1 teaspoon of the ground almonds into each cup.
3. Gently shake so almonds coat bottoms and sides of cups (do not shake out excess nuts).
4. For filling: In a medium bowl, combine cream cheese and granulated sugar.
5. Beat with an electric mixer until smooth.
6. Beat in the egg, 1/2 teaspoon vanilla, and almond extract.
7. Spoon filling into prepared muffin cups, filling each three-fourths full.
8. Bake about 18 minutes or just until tops start to turn golden.
9. Cool in pans on a wire rack.
10. Using a table knife, carefully loosen sides of cheesecakes from edges of cups.
11. Lift out cups with knife.
12. For topping: In a small bowl, stir together the sour cream, powdered sugar and 1/4 teaspoon vanilla.
13. Spread topping on the cooled cheesecakes.
14. Cover and chill for 1 to 6 hours.
15. Before serving, garnish each cheesecake with a few additional slivered almonds.

slivered almonds, cream cheese, sugar, egg, vanilla, almond, sour cream, powdered sugar, vanilla

Taken from www.food.com/recipe/mini-almond-cheesecakes-166175 (may not work)