• 1/2 cup slivered almonds, toasted and ground
• 1 (8 oz.) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/3 cup sour cream
• 1 tablespoons powdered sugar
• 1/4 teaspoon vanilla
• 1/4 cup slivered almonds, toasted

Preheat oven to 350 degrees.  Grease twenty-four 1 3/4″muffin cups.  Sprinkle about 1 teaspoon of the ground almonds into each cup.  Gently shake so that almonds coat bottoms and sides of cups (do not shake out excess nuts).  Set Aside

For filling, in a medium mixing bowl combine cream cheese and granulated sugar.  Beat with an electric mixer on medium speed until smooth.  Add egg, the 1/2 teaspoon vanilla and almond extract.  Bet until just combined.  Spoon filling into prepared muffin cups, filling each 3/4 full.

Bake about 18 minutes or until tops just begin to turn golden.  Cool in pans on a wire rack.  Using a table knife, carefully loosen sides of cheesecakes from edges of cups.  Carefully lift out of cups using the knife.

For topping, in a small bowl stir together the sour cream, powdered sugar and the 1/2 teaspoon vanilla.  Spread topping on the cooled cheesecakes.  Cover and chill up to 6 hours.  Before serving, garnish each cheesecake with a few slivered almonds.