Prepare crust by mixing together crumbs, sugar, spices and almonds. Stir in butter, mixing well. Press into bottom and slightly up sides of 10-inch springform pan. Set aside.
Prepare filling by throughly beating all filling ingredients in food processor fitted with steel blade, scraping down sides occasionally if using mixer, beat at least 10-15 minutes until well blended. Pour into prepared pan. Bake at 350 for 35-40.
Remove from oven. Cool for 5-10 minutes. Mix together topping ingredients and pour over cake. Return to oven. Bake at 475 for 5-7 minutes. Cool. Cover. Chill for at least 4 hours.
Prepare glaze by mixing well sugar and cornstarch in saucepan.
Stir in cherry juice. Simmer over medium heat, stirring, until mixture comes to boiling. Simmer 2 minutes. Remove from heat. Cool 5-10 minutes. Stir in food coloring.
Spread cherries evenly over chilled cheesecake. Pour glaze over. Chill until ready to serve.