Quick Vanilla Bean Cheesecake Parfaits

• • Crush vanilla wafers by hand or in a food processor.
  • Add melted butter or margarine and mix until it looks like damp sand.
  • Spoon the buttery cookies into the bottom of 4-6 serving dishes.
  • In a large bowl, beat cream cheese, whipping cream, powdered sugar, and vanilla bean paste with an electric mixer until smooth and creamy.
  • Divide the cheesecake mixture evenly into the serving dishes.
  • Chill in the fridge for at least 30 minutes before serving.

Amaretto Mascarpone Cheesecake with Almond Crust 

• • Preheat oven to 350°F.
  • Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil.
  • Finely grind the almonds, graham cracker crumbs, and sugar in a food processor.
  • Add the butter and process until moist crumbs form.
  • Press the almond mixture onto the bottom and ½” up the sides of the prepared pan.
  • Bake the crust until it is set and beginning to brown, about 12 minutes. Cool completely.
  • Decrease the oven temperature to 325°F.
  • Add a roasting pan or baking dish of hot water to the bottom rack of the oven. The steam from this pan of water will help prevent the cheesecake from cracking when baked.

• • Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.
  • Beat in the vanilla and almond extracts. Add the eggs, 1 at a time, beating just until blended after each addition.
  • Pour the cheese mixture over the crust in the pan, spreading evenly with the back of a spoon or spatula.
  • Bake in the preheated oven until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 15 minutes. Increase the oven temperature to 450°F.
  • While the cheesecake is cooling, whisk the sour cream, sugar and amaretto together until smooth.
  • Once the cheesecake has cooled for approximately 15 minutes, pour the sour cream topping over top. Using a rubber spatula or spoon, smooth out the surface. Sprinkle the outside edge with the sliced almonds.
  • Place cheesecake back into the oven (remember the heat should have been increased to 450° F) and bake for 8-10 minutes, watching closely so that the almonds do not burn.
  • Remove from the oven and place on a cooling rack to let cool to room temperature. Refrigerate until the cheesecake is cold, at least 8 hours, before serving.