Preheat oven to 375º F.
Prepare crust:
In small bowl, combine crust ingredients. Distribute mix evenly among all of the cavities in the Mini-Cheesecake Pan. With a shot glass or small measuring cup (like a medicine cup) press the crust mix onto the bottom and partially up the sides of the cavities.
Prepare filling:
In mixer, beat cream cheese and egg until smooth. Add vanilla, sugar, and salt. Mix well. Pour mixture evenly over the crusts. Bake for 20-25 minutes. Cool. Remove from pan by lifting pan bottom from underneath with a wooden spoon or similar object. Gently remove cheesecake from pan bottom. Refrigerate.
To assemble:
Spoon apricot pie filling on top of mini-cheesecake. Melt white chocolate chips. Drizzle melted white chocolate over apricot pie filling with a fork. Garnish with sliced almonds.
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