• Preheat oven to 350°F. Arrange 12 clean half-pint (8-ounce) mason jars in a deep 9×13-inch baking dish or roasting pan and set aside.

Make The Crusts:

• Place the French almond cakes in the bowl of a food processor. Pulse until they form fine, even crumbs that resemble moist sand.
• Add the melted butter and pulse just until the mixture is evenly moistened and clumps together when pressed between your fingers.
  
• Divide the crumb mixture evenly among the jars (about 1-1 1/2 tablespoons per jar). Use the back of a spoon or a small tamper to press the crumbs firmly into an even layer on the bottom of each jar.
  
• Bake the crusts for 8 minutes. Carefully remove the pan from the oven and let the jars cool slightly while you prepare the filling.

Make the Filling:

• Reduce the oven temperature to 325°F.
• In a clean food processor or in a large mixing bowl with a hand or stand mixer, beat the cream cheese and sugar together until completely smooth and no lumps remain, scraping down the bowl as needed.
• Add the egg, lemon zest, sour cream, vanilla, almond extract, and salt. Mix on low speed or pulse just until incorporated and the batter is smooth; avoid whipping in too much air.
  
• Divide the cheesecake batter evenly among the jars, spooning or pouring it over the baked crusts and leaving about 1/2 inch of headspace at the top of each jar. Gently tap the pan on the counter to release any large air bubbles.
• Bring a kettle or small pot of water to a boil, then reduce to a simmer.
• With the jars still in the 9x13-inch pan, carefully pour the hot water into the pan until it comes about halfway up the sides of the jars, taking care not to splash water into any jars.
  
• Transfer the pan to the oven. Bake for 25-30 minutes, or until the cheesecakes are puffed around the edges and the centers still have a slight jiggle when gently nudged. They should not look wet or liquid in the middle.
  
• Turn off the oven and crack the door open for 5 minutes to let the cheesecakes begin to cool in the water bath, which helps prevent cracking.
• Carefully remove the pan from the oven. Use tongs or an oven mitt to lift the jars out of the hot water and place them on a wire rack. Cool to room temperature, 45-60 minutes.

Chill, Garnish, And Serve:

• Once the jars are at room temperature, cover each with a lid or plastic wrap and refrigerate until fully chilled and set, at least 4 hours or overnight.
• Just before serving, top each mini cheesecake with a swirl of whipped cream, a single raspberry, and a sprinkle of sliced almonds. Serve cold.