First, I mixed 1 1/2 c graham cracker crumbs with 2 T water and 1 stick of butter. (I do think I could have used a tablespoon or two less of butter.) I then pressed this mixture into the bottom of my mini-muffin pan:
Next, I mixed together the filling:
1 package (8oz) cream cheese, softened
1/4 c brown sugar
2 T milk
1 T almond extract
Mix it well. Then spoon some on top of each little crust. Try to refrain from tasting it too much, because I had just enough to fill the 24 mini muffin cups. Finally, bake at 325 for 15-18 minutes. Enjoy!
Note: I think it would be good to have some chopped almonds on top, but I didn't have any. Also, you will lose a little crust when you get them out of the pan, but not enough to make a difference.