Heat oven to 350°F. Grease 2 dozen 1 3/4 inch miniature muffin cups. Sprinkle a scant teaspoon ground almonds into each cup. Gently shake so almonds coat bottom and sides of cups. Do not shake out excess. Combine cream cheese and sugar. Beat till smooth. Add egg and extracts. Beat till smooth. Spoon into prepared muffin cups, filling each 3/4 full. Bake 18 minutes till tops just begin to turn golden. Cool in pans on racks. Loosen sides of cheesecakes from muffin cups and carefully lift out of cups.
Topping
Stir together sour cream, powdered sugar and vanilla. Spoon a dollop of topping onto each cake and sprinkle with slivered almonds. Chill 4 hours or overnight.