cups chocolate cookie crumbs
tablespoons butter, melted
4 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 teaspoon almond extract
1/2 cup whipping cream
1 can (21 oz) cherry pie filling
1/2cup whipping cream
1 cup semisweet chocolate chips (6 oz)
Heat oven to 325n medium bowl, combine crust
ingredients; mix well. Press in bottom and 1 inch up
sides of ungreased 10-inch springform pan.
In large bowl, beat cream cheese with electric mixer on
medium speed until smooth. Add 1 egg at a time, beating
well after each addition. Beat in sugar and almond
extract until smooth. Add 1/2 cup whipping cream; blend
Spoon 3 1/2 cups cream cheese mixture into crust-lined
pan, spreading evenly. Carefully spoon 1 cup pie filling
evenly over cream cheese layer (reserve remaining pie
filling for topping). 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 1 hour.
In 1-quart saucepan, heat 1/2 cup whipping cream to
boiling over medium-high heat. Remove from heat. Stir
in chocolate chips until melted.
Line cookie sheet with waxed paper. Remove side of pan.
Place cheesecake on paper-lined cookie sheet. Spread
glaze over cooled cheesecake, allowing some to flow
down side. Refrigerate at least 3 hours or overnight.
Serve topped with remaining pie filling.