Preheat oven to 350˚F. Line a standard cupcake pan with paper cupcake liners.

Place graham cracker pieces and almonds into the bowl of a food processor fit with metal blade. Pulse until they form a fine crumb. Add 2 tablespoons sugar and melted 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.

Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.

Beat cream cheese and sugar in a large bowl of with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.

Scrape the sides of the mixing bowl and add in almond extract. Beat until just blended. Use a large cookie scoop to evenly distribute the filling into baking cups.

Bake for 15-17 minutes or until just set.

Place pan on a cooling rack to cool completely.

Chill in refrigerator for at least 2 hours.

Once your cheesecakes are completely chilled, top with cherry pie filling before serving.