Apricot Almond Mini-Cheesecakes

½ cup crushed graham crackers
¼ cup ground almonds
2 tablespoons melted butter
2 tablespoons sugar

8 oz. cream cheese
1 egg
1 teaspoon vanilla
1/3 cup sugar
Dash salt

Apricot pie filling
White chocolate chips
Sliced almonds

Preheat oven to 375º F.

In small bowl, combine crust ingredients. Distribute mix evenly among all of the cavities in the Mini-Cheesecake Pan. With a shot glass or small measuring cup (like a medicine cup) press the crust mix onto the bottom and partially up the sides of the cavities.

In mixer, beat cream cheese and egg until smooth. Add vanilla, sugar, and salt. Mix well. Pour mixture evenly over the crusts. Bake for 20-25 minutes. Cool. Remove from pan by lifting pan bottom from underneath with a wooden spoon or similar object. Gently remove cheesecake from pan bottom. Refrigerate.

Spoon apricot pie filling on top of mini-cheesecake. Melt white chocolate chips. Drizzle melted white chocolate over apricot pie filling with a fork. Garnish with sliced almonds.