Mini Almond Cheesecakes

12 vanilla wafers

1-8 oz. plus 1-3 oz. package cream cheese, softened

1/4 C. sugar

2 T. amaretto or 1/2 t. almond extract

2 eggs

1/4 C. chopped toasted almonds

Heat oven to 350°. Line 12 medium muffin cups with paper baking cups. Place 1 vanilla wafer, flat side down, in each cup. Beat cream cheese & sugar in a medium bowl till fluffy. Add amaretto. Beat in eggs, one at a time. Fill cups about 3/4 full. Sprinkle with almonds. Bake about 20 minutes, or until centers are firm; cool 15 minutes. Cover & refrigerate at least 2 hours.

Option: Peanut-butter cheesecakes-
Omit amaretto & almonds from above recipe. Stir in 1/2 t. vanilla. Top filling in each cup with 1 mini peanut butter cup. Bake 15 minutes.

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