1 cup (4 1/4 cups) all purpose flour
1/3 cup (1 oz) almond flour
2 Tbsp (1 oz) brown sugar
1/4 tsp salt
6 Tbsp (3 oz) butter, cold
8 oz cream cheese, room temp
1/4 cup (1 3/4 oz) sugar
2 Tbsp (1 oz) heavy cream or sour cream
1 large egg
1 tsp vanilla extract
Oven preheated 425
Whisk together the flour, pecan meal, sugar and salt. Cut in butter with a pastry blender, two knives or rub together until mixture resembles coarse sand
Sprinkle in a tsp or two of water if dough won't hold together when pressed
Divide the crumbs among the 12 cups. Press them firmly to the bottom and about 1/2 inch up sides. Bake for 8 to 10 minutes until set and just beginning to brown. Remove from the oven and let cool
Reduce temp to 325.
In medium bowl beat the cream cheese and sugar until smooth. Add the cream, egg and vanilla, mix well. Spoon the batter into the cooled crusts, using about 2 Tbsp in each. Top with a scant half tsp of melted chocolate or jam, if desired, and use a knife blade to swirl it into the batter.
Bake in 325 oven for 18 to 20 minutes, just until set. Remove to oven rack and let cool for at least 30 minutes. Use knife to gently loosen the edges, the carefully invert the pan and turn the cheesecakes out. Immediately turn right-side up on serving plate and chill until ready to serve.
Optional swirl ins
1 oz bittersweet or semisweet chocolate, melted
2 Tbsp good quality jam, warmed slightly and stirred until smooth