1 c. chocolate wafer crumbs (cookie or vanilla)
3 tbsp. butter, melted
2 (8 oz.) pkgs. cream cheese, softened
2/3 c. sugar
2 eggs
1 (12 oz.) pkg. semi-sweet chocolate pieces, melted
1/4 tsp. almond extract
1 (21 oz.) can cherry pie filling
Whipped topping

Combine crumbs and butter. Press into bottom of 9 inch springform pan. Bake at 350 degrees for 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract, pour over crust. Bake at 350 degrees for 45 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill overnight. Top with pie filling and whipped topping. 10 to 12 servings.