Pre-heat oven to 350 degrees fahrenheit. Line a mini-muffin pan with 24 foil liners and set aside.

First make the crust -- In a food processor, process graham crackers until they reach a crumb-like consistency. Place in a small bowl and set aside. In the same processor, grind almonds into an almond-meal consistency and mix with graham cracker crumbs.

Combine graham cracker-almond crumbs with the melted butter until just coated, it will still be slightly course in texture. Distribute mixture evenly into cupcake liners and firmly press crumbs together to form a tight crust. Bake 7 minutes or until set. Remove from oven and set aside to cool while making the filling.

Now make the filling -- In a stand mixer, beat cream cheese for 2 minutes. This is mandatory as it helps give the filling a light texture by incorporating air. Beat in the yogurt, egg whites, sugar, cocoa powder, and flour until smooth [about 2-3 minutes]. Add in the lemon juice and the vanilla & almond extracts until just combined. Remove from mixer and fold in chocolate chips.

Evenly distribute the filling into each cupcake liner, filling about 3/4 of the way full**. Bake for 16 - 18 minutes. Remove from oven and let cool for at least 30 minutes. Finish cooling by placing the pan in the refrigerator for 2-3 hours. Serve after being well chilled.