In each of 18 paper or foil 2 2/3 inch baking cups, place 1 cookie; place into muffin pans.
In large bowl, mix unflavored gelatin with sugar; add boiling water and stir until gelatin is completely dissolved, about 5 minutes. With electric mixer, beat in cream cheese, almond extract and cinnamon until smooth. Fill prepared muffin cups 3/4 full; chill until firm, about 3 hours. Top each cheesecake with 1 teaspoon jam. Makes 18 cheesecakes. Variation: Use 1 teaspoon vanilla extract. For frozen mini holiday cheesecakes, fill prepared muffin cups as above. Tightly wrap pans in wax paper or plastic wrap, then heavy- duty aluminum foil; freeze. To serve, let stand at room temperature 30 minutes. Unwrap, then top each cheesecake with 1 teaspoon jam.
