Add the almonds, flour, sugar and salt to the bowl of a food processor and process until the almonds are ground up small. Add the butter and pulse until the dough is moistened. Divide the dough between the cheesecake molds and press down firmly into the bottom making sure to go all the way to the edges.
Bake the crust for 8-10 minutes until the edges are golden brown. Remove and let cool while making the cheesecake filling.
For the Cheesecake:
Reduce oven temperature to 325 degrees.
With a hand mixer or in the bowl of a stand mixer beat the cream cheese and sugars together until smooth and creamy. Add the egg and beat until smooth. Scrape down the sides and bottom of the bowl and beat another few seconds. Add the extract and yogurt and beat just until combined. Stir in chocolate chips. Pour the cheesecake batter over the crusts evenly.
Bake 18-20 minutes. The filling will be set, but may still be a bit jiggly. Remove pan from oven and allow to cool to room temperature. Cover pan with plastic wrap and place in refrigerator until they are completely chilled or overnight.
For the Topping:
To remove the cheesecakes from the pan, gently run a sharp knife around the edges to loosen and then pop up the removable bottoms. (If using muffin tins with cupcake liners just remove from pan.)
Place the heavy cream, almond extract and powdered sugar in a large bowl. Using a hand mixer whip the cream until soft peaks form.
Separate out 12 almonds to place on top of cheesecakes. Chop remaining almonds.
Place whipped cream into a small bag and cut the corner off. Pipe the whipped cream over the cheesecakes. Sprinkle with chopped toasted almonds and one full almond.
Refrigerate until ready to serve.
The cheesecakes will keep for 3-4 days in the refrigerator. However, the whipped cream is best within 24 hours. I recommend making the cheesecakes ahead of time, but making the whipped cream the day they will be served. If making in a muffin tin, the cheesecakes will bake quicker, check them at 14 minutes.