Pour crumbs into a medium sized bowl. Melt butter and pour over top of the crumbs. Mix together. Spoon into shot glasses. About a tablespoon in each, then tamp the mixture down with the blunt end of a honey dripper. Works like a charm for small glasses. Repeat for all glasses.

Pop the cream cheese in a mixer and whisk till smooth. Add confectioners sugar ½ cup at a time until you get a nice thick consistency. I used 3 cups, but you can use more or less to taste.

Add almond extract, prepared whipped cream and fruit spread, turn mixer on high and whisk until smooth and creamy. You can adjust the filling to your own taste. If you like it thicker add more confectioners sugar or cream cheese, if you like it thinner add more whipped cream. Very easy to adjust to personal taste.

Spoon into each shot glass over top of the graham crumbs.

Fill a pastry bag with prepared whipped cream, you can buy it already made or make your own. Pipe a little dollop of whipped cream on top of each cheesecake.

Place in the fridge for 4 hours, or overnight.

Serve with a big old blueberry and lemon loving smile!