°2 cups chocolate cookie crumbs (or use the premade Oreo)
°3 tablespoons butter, melted
°4 packages (8 oz each) cream cheese, softened
°3 eggs
°3/4 cup sugar
°1/2 teaspoon almond extract
°1/2 cup whipped cream
°1 can (21 oz) cherry pie filling (reserve 1/4 for filling)
°1/2 cup whipped cream
°1 cup semi-sweet chocolate chips (6 oz)
°1/4 cherry pie filling reserved for garnish


Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press bottom and 1 inch up sides of ungreased 10 inch springform pan.
In  bowl, beating cream cheese with an electric mixer on speed to smooth. Adding 1 egg at  time, beat well after every addition. Stir in sugar and almond extract until smooth. Adding 1/2 cup whip cream; mix well.
Pour 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Gently spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for garnish). Spoon remaining cream cheese mixture evenly over pie filling.
Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack for 1 hour.
In a 1-quart saucepan, heat 1/2 cup whipping cream to a boil over medium-high heat. Remove from fire. Stir in chocolate chips until melted.
Line a cookie sheet with waxed paper. Remove the side of the mold. Place cheesecake on a paper-lined cookie sheet. Spread frosting over cooled cheesecake, letting some drip down the side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.

Enjoy !