Almond Cheesecake

From Epicurious. (I didn't know cheesecake was so easy to make and now that I do, I'm doomed.)

Ingredients:
3 packages of 8oz cream cheese, room temperature
3/4 cup sugar
2 eggs
2 egg yolks
1 tsp almond extract (or vanilla if you prefer)

Vanilla cookies, crumbled
1/2 stick butter, melted
extra butter for coating pan

Preparation:
Preheat oven to 350.

Crust: Mix cookie crumbles with melted butter and press into the buttered bottom of whatever you're using to bake. I used a silicone muffin baking sheet that holds 6 heart-shaped and another small casserole dish. (You can use a mini muffin tin or cupcake pan or a baking dish but whatever you use keep in mind that the larger the receptacle, the longer the baking time.) Leave some crumble left over to put over the top of the cheesecake.

Cake: With an electric blender mix the sugar, cream cheese and extract until smooth. Add the eggs and egg yolks one at a time. Divide the mixture up into baking dishes and place them in the bottom of a large roasting pan. Fill the pan with hot water, about halfway up the baking dishes.

Bake until cheesecakes are firm. My smaller cakes took 45 minutes while the larger took a little over an hour.