1 Tbsp. almond liqueur or 1/16 tsp. almond extract
Line 12-cup muffin pan with cupcake liners; set aside.
Combine graham cracker crumbs, almonds and 2 tablespoons Country Crock® Baking Sticks, melted, in medium bowl,; press evenly into bottoms of liners; set aside.
Melt remaining 2 tablespoons Spread with brown sugar in 10-inch skillet over medium heat. Stir in prunes and liqueur. Reduce heat to low and simmer, stirring constantly, 1 minute or until slightly reduced. Spoon prune mixture over crumbs, pressing with back of oiled spoon to an even layer; set aside.
Preheat oven to 300°. Beat cream cheese in large bowl on medium speed until creamy. Gradually beat in 1/3 cup sugar until sugar dissolves, scraping bowl frequently. Beat in eggs, one at a time, on low speed. Beat in vanilla. Spoon filling over prunes. Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes on wire rack.
Meanwhile, combine topping ingredients in medium bowl, then spread over cheesecakes. Refrigerate 3 hours. Garnish, as desired.