Preheat the oven to 350 degrees F.
Line a mini cupcake pan with 24 mini cupcake liners.
Put the wafers and butter in the food processor or blender and blend into fine crumbs. (You can also put the wafers into a plastic bag and crush them with a rolling pin).
Put 1 teaspoon of the crumb mixture into each liner or until it’s used up. Set aside in the refrigerator or freezer for now.
Make filling by beating together cream cheese, sugar, egg, vanilla extract, and almond extract until light and fluffy, about 1-2 minutes.
Using a 1 tablespoon measure, spoon the cream cheese mixture on top of the vanilla wafers.
Bake in the oven for 12- 15 minutes or until set. The middles should still be soft and not cracked when you take them out.
Cool for 15 minutes, away from the stove.
While the cheesecakes are cooling, blend together the sour cream, sugar, vanilla and almond extract until well combined.
Once the cheesecakes are fairly cool, put 1-2 teaspoons of topping on each, using the back of the spoon to spread the topping to the edges.
Shake sprinkles over the top, optional. Best when served cold.