Mini Berry Almond Cheesecakes

Prep time: 20 minutes

Cook time: 20 minutes

18 square won ton wrappers 

1 (8-oz.) package cream cheese, softened

1 egg

1/3 cup sugar

2 tablespoons sour cream

1 tablespoon flour

1/2 teaspoon almond extract

1/2 cup coarsely chopped fresh berries (raspberries, blackberries and  blueberries)

Toasted, sliced almonds (optional)

Preheat oven to 350°F and spray 18 mini muffin cups with nonstick cooking spray. Press a won ton wrapper into each and set aside. Beat together cream cheese, sugar, sour cream, flour, extract and egg in a medium bowl until smooth; stir in berries. Carefully spoon equal amounts into won ton lined cups with a small spoon. Bake for 20 minutes, then let cool before removing from tins. Store in the refrigerator loosely covered until ready to serve. Sprinkle with almonds, if desired. Makes 18 tiny cheesecakes.