2 (3 oz.) pkg. cream cheese, softened
1 egg
1 c. powdered sugar
1/4 c. chopped nuts
1 tsp. almond extract

CRUST:

1 (8 oz.) can Pillsbury refrigerated quick crescent rolls

TOPPING:

1 c. (1/2 of 21 oz. can) prepared cherry pie filling
2 tbsp. lemon juice or kirsch
1/2 tbsp. butter

Heat oven to 350 degrees. Grease 8 muffin cups. In a small bowl, combine cream cheese and egg until smooth. Stir in powdered sugar, nuts and extract; mix well. Set aside.

Unroll crescent dough into four 6 x 4 inch rectangles. Firmly press perforations to seal. Roll or pat out each to 10 x 5 inch rectangle. Cut each in half, crosswise, forming 8 (5 inch) squares. Place dough in prepared muffin cups. Place heaping 2 tablespoons filling in center of each square. Bring 4 corners of square to center to seal. Bake at 350 degrees for 18-22 minutes, or until golden brown. Immediately remove from pan.

In small saucepan, combine fruit filling, lemon juice and butter. Cook over low heat until butter melts and mixture boils, stirring occasionally. Serve over warm cheesecake cups. Store in refrigerator. 8 desserts. Tip: To make ahead, prepare, cover and refrigerate up to 2 hours before baking. Bake as directed.