3 whole (rectangles made of 2 squares) graham crackers
1/4 cupFisher® Sliced Almonds, divided
2 tablespoonsFisher® Sliced Almonds, divided
1 1/2 tablespoon unsalted butter, melted
2 tablespoons sugar, divided
8 ounces cream cheese, softened
1 tablespoon cornstarch
1/3 cupKaro®® Light Corn Syrup
1/2 teaspoon almond extract, divided
21 ounces cherry pie filling
Preheat oven to 350˚F. Line muffin tins with metal baking cups.
Place graham cracker pieces and 1/4 cup almonds into the bowl of a food processor fit with metal blade. Pulse until they form a fine crumb. Add 2 tablespoons sugar and butter and pulse until all the ingredients are evenly distributed. Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust. Set aside.
Beat cream cheese, remaining 2 tablespoons sugar and cornstarch in the large bowl of an electric mixer until well mixed. Add egg and blend well. Add corn syrup and 1/4 teaspoon almond extract. Beat until just blended.
Pour filling into baking cups, dividing evenly. Bake for 15 minutes or until just set. Chill for 1 hour. Stir remaining 1/4 teaspoon almond extract into cherry pie filling. Remove cherries using a slotted spoon and divide evenly among cheesecakes. Top with remaining 2 tbsp slivered almonds.
Note: For a crisper crust, bake at 350˚F for 10 minutes before filling with cream cheese mixture.