1
: Combine crumbs, ground almonds, sugar and butter; press equal portions firmly onto bottoms of 24 paper-lined muffin cups.
2
: Beat cream cheese until fluffy. Gradually add Eagle Brand, eggs and white chocolate.
3
: Spoon equal amounts of mixture into prepared cups.
4
: Bake in preheated 300ºF (150ºC) oven 16-18 minutes. Cool thoroughly and chill 4 hours or overnight. Serve the mini cheesecakes in paper liners or peel off paper liners and garnish as desired.