Heat oven to 375° F. Line mini muffin pan with paper liners or spray cups with nonstick cooking spray.
Stir together all crust ingredients until well mixed. Spoon a generous teaspoon of crust mixture into 24 paper liners; press firmly.
Meanwhile, combine Crystal Farms® cream cheese and 1/2 cup sugar in medium bowl. Beat together, scraping bowl often, until mixture is smooth. Add Better’n Eggs® and almond extract; mix until smooth. Spoon cheesecake mixture equally into each cup.
Bake 15 to 17 minutes or until puffed and set. Cool 1/2 hour at room temperature. Top with fresh fruit; dust with powdered sugar. Refrigerate until ready to serve.
Tips & Substitutions:
* Place 3 whole graham crackers in resealable plastic bag. Using rolling pin, roll until crackers are fine crumbs.