Mini Cream Cheese Cake

(for crust)

1/2 cup unsalted butter, melted
1/2 t almond extract
2 1/2 cups shortbread cookie crumbs

(for filling and topping)

8 oz cream cheese, room temperature
3/4 cup powdered sugar
1/2 cup heavy whipping cream
1 t vanilla extract
1/2 t almond extract
3 peaches, peeled, halved, pitted, sliced
1.5 cups blueberries
1/4 cup peach jam, melted

--how to make--

(for crust)
*Preheat oven to 325 degrees.
*Butter mini cheese cake pan.
*Blend melted butter and almond extract in medium bowl.
*Add crumbs and stir until evenly moistened.
*Press crumb mixture onto bottom of prepared pan.
*Bake crust until just golden, about 8 minutes.
*Cool crust completely.

(for filling and topping)
*Blend cream cheese in processor until smooth.
*Add sugar, cream, vanilla extract, and almond extract and blend until very smooth, occasionally scraping down sides of bowl.
*Spread filling in prepared crust.
*Chill until filling is firm, about 2 hours.

(finishing)
*Arrange peach slices around edge of cake.
*Arrange blueberries in center.
*Brush warm jam lightly over fruit to glaze.
*Chill cake up to 3 hours before serving.

-makes 8 to 10-

Note: I adapted this recipe from "bon appetit desserts".