Preheat oven to 325°F. Lightly butter and flour 4 (3/4-cup) ramekins. Line the bottoms of the ramekins with wax or parchment paper rounds. Place ramekins on baking sheet. Set aside.
For the Crust, pulse almonds, sugar and allspice in food processor until finely chopped. Add coconut and butter; pulse until just blended. Divide evenly among ramekins. Press crust firmly into bottom of ramekins.
For the Cheesecake Filling, place all ingredients in clean food processor. Process until smooth, scraping down sides as needed. Divide evenly among ramekins.
Bake 25 minutes or until cheesecakes are slightly puffed and centers are almost set. Cool on wire rack. Cover. Refrigerate at least 1 hour or until well chilled.
For the Guava Caramel Sauce, place sugar and butter in medium saucepan on medium heat. Cook and stir with wire whisk 6 to 7 minutes or until mixture turns a deep amber color. Carefully stir in cream, guava jelly and allspice. (Mixture will be bubbly.) Whisking constantly, cook 1 to 2 minutes until sauce thickens and coats back of spoon.
Run a small knife around inside of each ramekin. Invert ramekins onto dessert plates to unmold cheesecakes. Spoon 2 tablespoons Guava Caramel Sauce over each cheesecake. Garnish with additional toasted slivered almonds, if desired.