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1
Pre-heat the oven to 350 degrees F.
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2
Crush your slivered almonds.
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3
In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon.
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4
Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
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5
Bake for 10 minutes to set.
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6
Turn oven down to 300u00b0.
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7
Meanwhile,in a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
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8
Spoon mixture into the muffin tins with prepared almond crust.
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9
Bake for 40 minutes.
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10
While cakes are cooking, start on the caramel.
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11
Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
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12
Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
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13
Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
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14
Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
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15
Spoon about 1 tablespoon caramel over each cheesecake.
