for the crust:
1 cup flour
1/3 cup almonds, finely ground
2 tbsp brown sugar
1/4 tsp salt
6 tbsp butter, cold 

for the batter:
8oz cream cheese
1/4 cup sugar
2 tbsp cream
1 egg
1 tsp vanilla

Preheat oven to 350.
Use a food processor to grind the almonds.
In a large bowl, whisk the flour, almonds, brown sugar, and salt together.
Cut in the cold butter using two knives (or your fingers) until the mixture is crumbly.
Divide the crumbs between the 12 cups of the cupcake tin. Press firmly in the bottom and sides of each tin.
Bake for 8-10 minutes, or until just slightly browned.
Reduce oven temperature to 325.
Let the crusts cool completely, and start making the batter. In the bowl of a stand mixer, combine the cream cheese and sugar.
Add in the cream, egg, and vanilla. Beat until combined.
Use a small ice cream scoop to add the batter on top of each crust.
Bake for 18-20 minutes, until just set. 
Allow to cool for about 30 minutes - the tops will sink just a bit. 
Use a butter knife to loosen the sides of each cheesecake. Carefully invert the pan, and push each one out, then quickly turn them right-side up. The metal plates on the bottom of each cheesecake should easily slide off.
Decorate as desired, and refrigerate.