Preheat the oven to 325 degrees.

Place the sandwich cookies into a food processor and process them into fine crumbs.  You could also do this by crushing the cookies in a zip-top bag.  Add the melted butter and process until well incorporated.

Use a cookie scoop to place 1 tablespoon of the crumb mixture into the bottom of a standard muffin pan.  Press into the bottom of each well.  Set aside.

Make the filling.

In the bowl of an electric mixer, add the cream cheese and beat for 1 minute until creamy. Add the whipping cream and egg and beat until well combined.

With the mixer running, slowly add the sugar, vanilla, and almond extract.  Beat for 2 minutes.  Scrape down the bowl and beat for another minute.

Spoon the filling into each muffin cup until they are each ¾ of the way full.

Drizzle 1 teaspoon of the gel from the cherry pie filling on top of the cheesecake filling.  Use the tip of a knife or a toothpick to swirl it into the filling.

Bake in the preheated oven for 25-30 minutes or until the center of each cheesecake is set.

Allow the cheesecakes to cool completely.

Spoon the cherry pie filling on top of each cake.

Wrap the pan with plastic wrap.

Chill for at least one hour or until ready to serve.