16 ounces softened cream cheese
3/4 cup granulated sugar
1/2 tsp. almond extract
1 tbls. flour
1 1/4 cup blueberries
1/2 cup toasted sliced almonds
preheat oven to 350
line a 12 count muffin tin with baking cups
In large bowl, beat cream cheese until smooth. Mix in sour cream and sugar. Beat in eggs, one at a time. Add in almond extract and flour, beat until mixture is smooth and well combined.
Divide cheesecake batter between 12 muffin cups. Top each mini cheesecake with blueberries and toasted almonds.
Bake for 20-25 minutes (23 minutes was perfect in my oven) take out, cool completely. Refrigerate for at least an hour (or longer) before serving. Dust with powdered sugar and serve. ENJOY!
note: toast almonds by laying out on baking sheet, and baking for 5-7 minutes at 350.