Meanwhile, beat together the cream cheese, heavy cream, sugar, egg, cornstarch, vanilla extract, and almond extract until well mixed and slightly fluffy. Pour the cream cheese mixture on top of the crust in the egg bite molds, filling the cups all the way. Shake the mold a bit so that the cream cheese settles evenly over the crust without bubbles. Lay a paper towel over the top of the silicone mold (this will help catch excess moisture from the steam inside the pot), then cover the paper towel and mold loosely with aluminum foil.