Chocolate Cherry Cheesecake

Yummy!

• Ready In: 6 hrs 25 mins
• Serves: 16

Ingredients

• Crust

• 2  cups  chocolate cookie crumbs
• 3  tablespoons butter, melted

• Filling

• 4 (8 ounce) packages cream cheese, softened
• 3  eggs
• 3⁄4 cup sugar
• 1⁄2 teaspoon  almond extract
• 1⁄2 cup  whipping cream
• 1 (21 ounce) can cherry pie filling

• Glaze

• 1⁄2 cup  whipping cream
• 1  cup  semi-sweet chocolate chips (6 oz)

Directions

1. Heat oven to 325°F In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10 inch springform pan.
2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.
3. Spoon 3 1/2 cups cream cheese mixture iunto crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve reamining pie filling for topping). Spoon remaining cram cheese mixture evenly over pie filling.
4. Bake 1 hour 5 minutes to 1 hour 15 minutes
5. or until center is set. Cool in pan on cooling rack 1 hour.
6. In 1 quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
7. Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over colled cheesecake, allowing some to flow down side. refrigerate at least 3 hours or overnight. Served topped with remaining pie fillings.