Warm Upside-Down Cheesecakes

1/4 cup graham cracker crumbs

3/4 cups cream cheese -- softened

1/4 cup plus 2 tablespoons sugar

1/4 teaspoon vanilla

1/4 teaspoon almond extract

1 large egg

1 cup blueberries -- picked over

1/3 cup water

2 teaspoons cornstarch dissolved in

1 tablespoon

-- water fresh lemon juice to taste

Preheat oven to 350 degrees and set rack to middle position.

In a small saucepan melt the butter over moderately high heat, stir in the crumbs, and divide the mixture among four paper lined 1/2 cup muffin tins, patting the mixture to form a crust. Bake

5 minutes and let them cool on a rack for 5 minutes.

1/4 cup of the sugar, vanilla, almond extract and a pinch of salt until the mixture is combined well, beat in the egg, beating until the batter is combined well, and divide the batter among the tins. (The batter will fill the tins.) Bake cakes for 20 minutes, or until they are set, and let them cool on a rack for 10 minutes.

3 minutes. Stir in the cornstarch mixture add it to the blueberries with the lemon juice, and simmer the mixture, stirring for 2 minutes.

Discard the paper liners, invert the cheesecakes onto plates, and spoon the sauce around them.