⅓ cup butter or margarine
¼ cup sugar
1¼ cups graham cracker crumbs
2- 8 ounces packages cream cheese softened
¾ cup sugar
1 teaspoon almond extract
2 tablespoons Bisquick pancake mix
For crust: Melt butter. Add sugar and graham cracker. Mix well. Place cupcake papers in muffin tin. Press 1 tablespoon graham cracker crust in bottom of cupcake cups. If using mini muffin tin, press 1 teaspoon graham cracker crust in bottom of the cups.
For cream cheese mixture: Beat cream cheese and sugar until fluffy. Add eggs one at a time while mixing. Add almond flavoring and Bisquick. Blend until smooth.
Fill cupcake cups with crust two-thirds full with mixture. Bake for 10 minutes at 350 degrees. Turn oven down to 300 degrees and bake an additional 10 minutes. Cool completely. Top with cherry pie filling.
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