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.

Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc., and is not affiliated with ACH Food Companies, Inc.