Recipe from My Recipes
What you need:
1/2 cup slivered almonds (finely ground)
1/2 cup graham cracker crumbs (about 3 cookie sheets)
1 TBsp sugar
dash of salt
2 TBsp unsalted butter (melted)
1/2 cup sugar
2 tsp cornstarch
2 tsp vanilla extact
dash of salt
14oz 1/3 less fat cream cheese (softened)
2 large eggs (room temperature)
3 TBsp sour cream
How to make them:
Preheat oven to 350˚F.
To prepare crust, combine first 4 ingredients in a bowl, stirring with a whisk.
Add butter and toss until well combined.
Place 48 paper mini muffin cup liners in a mini muffin cups.
Spoon 1 rounded teaspoon crust mixture into each.
Lightly press into bottom.
Bake for 5 minutes.
Cool completely on wire racks (leave oven on).
To prepare filling, place 1/2 cup sugar and next 4 ingredients (through cream cheese) in a medium bowl of an electric mixer.
Beat at medium speed for 3 minutes or until well combined.
Add eggs, 1 at a time, beating well after each addition.
Add sour cream, beat 1 minute or until combined.
Scoop about 1 TBsp filling into each muffin cup.
Place 1 blueberry on top of each cheesecake.
Bake for 12 minutes or until set.
Cool cheesecakes completely on a wire rack.
Chill for at least 2 hours in the refrigerator.
Serve on a cute platter and ENJOY!