Servings: 16 mini cheesecakes

12 almond shortbread cookies, crushed 12 almond shortbread cookies, crushed
2T butter, melted 2T butter, melted
2 (8 oz) cream cheese, softened 2 (8 oz) cream cheese, softened
2/3 C sugar ⅔ C sugar
2 eggs 2 eggs
1/4 maraschino cherry juice ¼ maraschino cherry juice
1/2 t almond extract ½ t almond extract

Heat oven to 325. Line 16 medium muffin cups.  Mix crushed cookies and butter.  Press in cups.  Beat cream cheese and sugar.  Beat in eggs until blended.  Beat in mar. cherry juice and almond extract. Pour ¼ C cream cheese mixture into each cup.   Bake 35 minutes.  Refrigerate 3 hrs uncovered.  Cover and refrigerate at least 4 hours.  Mix ½ C sour cream and 2 T sugar.  Add dollop to top of each with 2 to 3 maraschino cherries if desired.

I have made these for many years.  They're great during the holidays or for other gatherings and they taste great!!  I have made these for many years.  They're great during the holidays or for other gatherings and they taste great!!