Heat oven to 300°F. Cut 14x12-inch sheet of heavy-duty foil; line 8-inch square pan with foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix cookie crumbs and butter. Press in bottom of pan.
In large bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until fluffy. Beat in egg and almond extract, scraping bowl if necessary. Pour over crust.
Bake 30 to 40 minutes or until edges are set (center will be soft but will set when cool). Cool on cooling rack 1 hour. Cover; refrigerate 1 hour. Meanwhile, cover 2 cookie sheets with waxed paper.
Remove cheesecake from pan by lifting foil. Cut into 8 rows by 6 rows, making 48 oblong cheesecake bites. In 1-quart microwavable bowl, microwave chocolate chips and shortening uncovered on Medium (50%) 3 minutes. Stir; microwave in 15-second increments, stirring after each, until melted and smooth.
Work with half of bites at a time (24 bites); refrigerate other half until needed. Place 1 bite on fork and dip fork into chocolate to coat. Lift fork from chocolate and allow excess chocolate to drain off. Place on 1 waxed paper-lined cookie sheet. Repeat with second half of bites and second waxed paper-lined cookie sheet.
In small microwavable bowl, microwave candy coating and oil uncovered on High 1 minute. Stir; microwave in 15-second increments, stirring after each, until melted. Spoon into small resealable food-storage plastic bag. Seal bag; cut tiny hole in corner of bag. Pipe melted coating over dipped bites. Store covered in refrigerator.