1 c. chocolate wafer crumbs
3 tbsp. butter, melted
2 (8 oz.) pkgs. Philadelphia cream cheese, softened
2/3 c. sugar
2 eggs
1 (6 oz.) pkg. semi-sweet chocolate pieces, melted
1/4 tsp. almond extract
1 (21 oz.) can cherry pie filling
Cool Whip

Combine crumbs and butter; press onto bottom of 9 inch springform pan. Bake at 350 degrees 10 minutes.

Combine cream cheese and sugar, mixing at minimum 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 45 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with cherry pie filling and Cool Whip just before serving.