Ingredients:
2 cups chocolate cookie crumbs
3 tablespoons butter, melted
4 (8 ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1/2 teaspoon almond extract
1 cup whipping cream
1 (21 ounce) cans cherry pie filling
1 cup semi-sweet chocolate chips
Directions:
Heat oven to 325 F.
Combine cookie crumbs and melted butter in a medium bowl; press into the bottom and 1 inch up the sides of a 10 inch springform pan.
Beat cream cheese in a large bowl until smooth.
Add eggs one at a time, beating well after each addition.
Add sugar and almond extract; beat until smooth.
Add 1/2 cup of the whipping cream; blend well.
Spoon 3 1/2 cups of the cream cheese mixture into the crust lined pan, spreading evenly.
Carefully spread 1 cup of the pie filling evenly over the cream cheese layer; reserve the remaining pie filling for the topping.
Spoon remaining cream cheese mixture over the pie filling layer.
Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until center is set.
Cool in pan on a wire rack for 1 hour.
Bring the other 1/2 cup of whipping cream to a boil in a small saucepan.
Remove from heat and stir in the chocolate chips.
Line a cookie sheet with waxed paper.
Remove the sides of the springform pan.
Place cheesecake on the paper lined cookie sheet.
Spread the chocolate glaze evenly over the top of the cheesecake allowing some of the glaze to run down the sides.
Chill for at least 3 hours or over night.
Serve topped with the remaining pie filling.
Servings: 16
Time preparation: 35 min.
Time total: 110 min.