1 unbaked 9-inch pie crust

FILLING:

2 (1 lb.) cans pitted red tart cherries, packed in water
1/2 c. sugar
1 tbsp. cornstarch
1/4 c. liquid drained from cherries
1 tsp. lemon juice
1/8 tsp. almond extract

Heat oven to 425 degrees. For filling, drain cherries, saving 1/4 cup liquid. Combine sugar and cornstarch in large bowl. Stir in reserved cherry liquid, lemon juice, and almond extract. Stir in cherries. Pour into unbaked pie shell. Bake for 15 minutes.

TOPPING:

1 1/2 pkgs. (8 oz.) cream cheese, softened
1/2 c. sugar
2 eggs
1/2 tsp. vanilla

Combine cream cheese, sugar, eggs and vanilla in bowl. Beat with electric mixer until well blended. Spoon over hot cherry filling. Reduce oven to 350 degrees. Bake for 25 minutes. Cool to room temperature before serving.