Cherry Crescent Cheesecake Cups

Filling:
1 (8 oz) package cream cheese, softened
1 egg
1 cup powdered sugar
1/4 cup chopped almonds
1 tsp almond extract

Crust:
1 can Crescent rolls , 8 oz

Topping:
1 cup cherry pie filling
2 Tbsp amaretto or cherry brandy
1 Tbsp margarine

Heat oven to 350F. Grease 8 muffin cups.

In medium bowl, combine cream cheese and egg until smooth. Add powdered sugar, almonds and extract, mixing well.

Separate dough into 4 rectangles. Firmly press perforation to seal. Press or roll each rectangle into an 8x4-inch rectangle. Cut each in half crosswise to form 8 squares. Press each square into bottom of prepared muffin cup, leaving corners of each square extended over sides of cup.

Place about 1/4 cup cream cheese mixture in center of each square. Bring 4 corners of each square together in center of cup and firmly press points together to seal.

Bake at 350 degrees F. for 18 to 23 minutes or until golden brown. Immediately remove from muffin cups.

In small saucepan, combine topping ingredients. Cook over low heat until bubbly and margarine melts. Serve over warm desserts. Refrigerate leftovers.