Almond Cheesecake Tarts

Ingredients 
fat-free cream cheese, softened   2 (8-ounce) packages or 450 gm roughly
sugar  1/2 cup 
eggs   3
almond essence  1 tsp divided
fresh lemon juice  1/2 tsp divided
sugar   1 tbsp
low-fat sour cream   1 cup
sliced almonds   1/4 cup 

Method
Preheat the oven to 325 deg F. 
Line mini muffin pans with foil muffin cup liners.
In a large bowl, combine the cream cheese and 1/2 cup sugar; beat well. 
Beat in the eggs one at a time then beat in 1/2 teaspoon almond extract and 1/4 teaspoon lemon juice until well combined. 
Spoon the mixture evenly into the muffin cups.
Bake for 15 minutes.
Meanwhile, in a small bowl, combine the sour cream and the remaining 1 tablespoon sugar, 1/2 teaspoon almond extract, and 1/4 teaspoon lemon juice; mix well then spread over the cheesecake tarts.
Top each with slivered almonds.
Bake for 10 minutes. Let cool, cover, and chill for at least 4 hours before serving.





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