Heat oven to 350. Line a 24 cup mini muffin pan with mini paper baking liners. In a mixing bowl, beat cream cheese and 1/4 c. sugar until fluffy.
Add egg and 1/2 tsp. almond extract and beat until smooth. Fill lined muffin cups 3/4 full. Bake at 350 for 15 minutes or until set. Do not overbake.
Meanwhile, in a small bowl combine with hand mixer all topping ingredients and blend until creamy. Top each cheesecake with 1 tsp. topping.
Bake an additional 5 to 8 minutes or until set. Cool 15 to 20 minutes. Spoon about 1/2 to 1 tsp. of jam onto each cheesecake. Refrigerate until served. Store in refrigerator. Makes 24 Cheesecakes. *At this point, cheesecakes can be covered and frozen up to 1 month. Thaw in refrigerator and garnish just before serving with any of your favorite jam.