In a small bowl combine the crust ingredients, reserve 2 tbsp for topping.
Using cooking spray, grease the mini muffin tins. Use a scant tsp of crust mixture to line the bottom of each cup, pressing down to firm. Chill.
In a small bowl combine the melted butter, 1 1/8 cups sugar, and the Rodelle Gourmet Baking Cocoa. Stir or blend until smooth.
In a large bowl, beat the cream cheese and remaining 1 cup sugar until smooth. Beat in the sour cream, the cocoa mixture and Rodelle Pure Almond Extract. Add the eggs and beat on low speed until just combined.
Spoon mixture into the muffin cups and fill to just a little below the rim (about 2 tbsp full). Place the muffin tins on a baking sheet (you should be able to fit 2 12 - cup mini tins per sheet), and bake for 20 minutes (the filling will not be set). Let stand 5 minutes while making the topping.
To make the topping, combine the topping ingredients. Spoon about 1/2 tsp on each cheesecake and spread evenly over the tops. Sprinkle with reserved crumbs. Since you will most likely be baking two batches (assuming you have 2 12-cup mini muffin tins), use only 1/2 of the finished ingredients for each batch.
Bake for 10 more minutes. Cool on wire rack for 10 minutes, then using a dull knife edge, loosen around the cups and remove the cheesecakes. Cool on a baking sheet, cover with plastic wrap, and refrigerate overnight.
