For the Crust:

1. Preheat oven to 350°F. Line a 24-cup mini cupcake pan with mini cupcake liners and set aside.
2. Add the slivered almonds to a dry skillet over medium-low heat. Toast, stirring often, until fragrant and the almonds begin to brown, about 2-4 minutes. Remove from heat, and let them cool.
3. In the bowl of a food processor or blender, add the toasted almonds, oats, sugar, ground flax seed, and salt. Pulse for just a couple seconds until the mixture is finely ground.
4. Add the melted butter to the food processor. Process until the mixture begins to stick together, about 1 minute.
5. Drop about 1 teaspoon of the mixture in the bottom of each cup of the muffin pan. Firmly press the mixture into the bottom of the cup to create a crust.* Set aside.

For the Filling:

1. In a large mixing bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese and sugar until smooth. Mix in the sour cream and vanilla until incorporated. Beat in the egg until just combined.
2. Divide cream cheese mixture among the muffin cups, filling close to the top of each cup.
3. Bake for 8-10 minutes, or until tops are puffed and just about set, but with a slightly wet and jiggly center. Remove from the oven and let cool for at least 10 minutes before removing from the pan.
4. Place cheesecakes on a cooling rack and let cool completely at room temperature. Once cooled, refrigerate in an airtight container for at least 30 minutes or overnight.

For the Garnish:

1. Melt chocolate in the microwave. Using a spoon or piping bag, garnish the tops of each cheesecake with a thin dollop of melted chocolate. Refrigerate until the chocolate sets. Serve and enjoy!