CRUST:

1 1/2 c. graham cracker crumbs
2 tbsp. granulated sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. slivered almonds
1/3 c. melted butter

FILLING:

3 (8 oz.) pkg. cream cheese, room temperature
1 c. granulated sugar
4 eggs
1 tbsp. cornstarch
1 tbsp. vanilla or 2 tsp. almond extract

GLAZE:

2 c. drained canned pie cherries reserve juice
1/2 c. granulated sugar
2 tbsp. cornstarch
1 1/3 c. cherry juice and water
Red food coloring

Mix crumbs, sugar, spices and almonds. Stir in melted butter, combining well. Press crust into bottom and sides of 9 to 10 inch springform pan. Prebake crust for 5 minutes at 350 degrees. Let cool.

Combine and beat all ingredients for filling in food processor, or using an electric mixer, until well blended. If using mixer, beat at least 10 minutes.

Pour filling into chilled crust. Bake at 350 degrees for about 40 minutes or until filling is set. Chill at least 4 hours.

Prepare glaze by mixing the sugar and cornstarch well in a saucepan. Stir in cherry juice and water to make 1 1/3 cups. Simmer over medium heat until thickened, stirring all the time. Remove from heat. Add a few drops of red food coloring, if desired.

Arrange cherries evenly over top of cheesecake. Pour glaze over. Chill. NOTE: I use almond extract in filling. Also use a few drops in glaze.