1 (18 1/4 or 18 1/2 oz.) pkg. German chocolate cake mix
4 eggs
1/4 c. vegetable oil
2 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (6 oz.) pkg. semi sweet chocolate chips, melted
1 tsp. almond extract
1/3 c. sliced almonds (optional)
1 (30 oz.) can cherry pie filling, drained
2 tbsp. kirsch or other cherry flavored liquor

Preheat oven to 300 degrees. Reserve 1/2 cup dry cake mix. In large mixer bowl, combine remaining cake mix, 1 egg and oil, mix well (mixture will be crumbly). Press firmly in greased 13x9 inch baking dish. In same bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining 3 eggs, reserved 1/2 cup cake mix and melted chips, on medium speed, beat 1 minute. Stir in extract. Pour into prepared pan. Sprinkle with almonds. Bake 50 to 55 minutes until center is firm. Cool to room temperature. Chill thoroughly. Cut into squares to serve. Stir kirsch into cherry pie filling; spoon over cheesecake. Refrigerate leftovers.