Heat oven to 350º. Line 12 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Place 1 wafer, flat side down, in each cup.
Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until fluffy. Beat in amaretto. Beat in eggs, one at a time. Fill cups 3/4 full with cream cheese mixture. Sprinkle with almonds.
Bake 20 to 25 minutes or until centers are firm. Immediately remove from pan to wire rack. Cool 15 minutes. Cover and refrigerate at least 2 hours but no longer than 48 hours.