Step 1
In a large bowl, mix together graham cracker crumbs, sugar and melted butter until well blended; set aside.
Step 2
Add cherries and sugar to a medium saucepan. Stir over medium heat. Using a potato masher, mash the cooked cherries until you have a cherry mash. Lower the heat to a simmer. Add 1-tablespoon water to 1-tablespoon cornstarch; stir until well blended. Add blended cornstarch to mashed cherries and stir until thickened. Set aside to cool. Place in the refrigerator until ready to use.
Step 3
In a large bowl of a stand mixer, beat cream cheese, heavy cream and almond extract until creamy. Add powdered sugar. Mix well until smooth. Add ¼ cup of cherry topping and mix until just combined.
Step 4
In a 12-mini cup cheesecake pan, assemble the cheesecakes. Add 2 tablespoons of graham cracker mixture to the bottom of each pan; press down. Reserve 2 tablespoons of graham cracker mixture for decoration. Add 3 tablespoons of cheesecake filling to each cup. Freeze for 2 hours.
Step 5
Remove cheesecakes from freezer and remove from pan. Top each cheesecake with one tablespoon of cherry filling. Garnish with graham cracker mixture. Serve.
