Crust

1 cup chocolate wafer crumbs

3 tablespoons margarine, melted

Filling

2 8-oz. pkgs. cream cheese, softened

2/3 cup sugar

2 eggs

1 6-oz. pkg. semi-sweet chocolate pieces, melted

¼ teaspoon almond extract

Topping

1 21-oz. can cherry pie filling

Frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees.

Combine crumbs and margarine; press onto bottom of 9-inch springfoam 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

Top cheesecake with pie filling and whipped topping just before serving.