Heat the oven to 350 degrees. Line 24 mini-muffin cups with paper liners. Pulse the cookies in a food processor until crumbs form. Add the butter; pulse to combine. Press the crumbs into the bottom of the muffin cups. Process the cottage cheese, cream cheese and sugar in a food processor until smooth. Add the egg and almond extract; pulse until blended. Pour over crusts. Bake for 10 to 15 minutes or until slightly puffed around edges and set. Cool to room temperature; refrigerate 1 hour or until chilled. Top with desired toppings.