Step 1
Line 36 mini-muffin cups with mini-muffin paper liners.
Step 2
Place the lemon juice in a small glass ramekin (baking dish). Sprinkle the gelatin over the lemon juice and let stand for 5 minutes.
Step 3
Beat the cream cheese in a large bowl with an electric mixer until smooth. Add the sugar and continue beating. Heat the lemon juice in the microwave until the gelatin is dissolved, about 30 seconds. Pour over the cream cheese mixture and stir well to blend. Fold in the sour cream and the almond extract.
Step 4
Spoon the mixture into the paper liners. Cover top lightly with plastic wrap and refrigerate until set, about 3 hours.
Step 5
Just before serving, insert a graham cracker stick into center of each cheesecake bite and add some cherry filling on top.
