Pulse the graham crackers and almonds and 1 package of Stevia in a food processor until finely ground.
Pour the crumbs into a small bowl and add 2 tsp of the juice from the pineapple. Mix together until moist and crumbly.
Press the crumbs lightly into the bottoms of the serving dishes. (I used 10 votive candle holders!)
In a separate bowl, whisk the Cream Cheese together with the juice of 1/2 lemon (about a tablespoon) and 1 tsp. Vanilla until blended.
Add the Yogurt and Whipped Topping to the Cream Cheese, along with 1 packet of Stevia, and stir until blended.
Spoon the yogurt/cream cheese mixture into the serving dishes.
In a small pan on medium-low heat, add 2 Tablespoons of the pineapple juice, the zest of one of the lemons and the juice of 2 1/2 lemons.
Add 2 packets of Stevia, and bring to a low simmer for about a minute.
Run the pineapple chunks through the food processor to make a puree.
Add the pineapple to the simmering juices.
In a measuring cup or small bowl, mix together the 2 TBLS Water and 1 TBL Cornstarch.
Add this slowly to the simmering juices, and stir for about a minute while it thickens.
Cool off the pineapple/lemon mixture before spooning over the top of the cheesecakes, then refrigerate for a half hour or more before serving.