1 c. chocolate wafer crumbs
3 Tbsp. melted margarine

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2- 8 oz. packages of softened cream cheese
2/3 c. sugar
2 eggs
1 6 oz. package semi-sweet chocolate pieces, melted
1/4 tsp. almond extract (I would probably use vanilla)

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1-21 oz. can cherry pie filling
Frozen cool whip topping thawed (or use redi whip for a more decorative look)

Combine the crumbs and margarine. Press into bottom of 9 in springform pan. Bake at 350 degrees for 10 minutes.

Combine cream cheese, sugar. 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 the rim of the pan. Chill.

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


**all of the recipes posted came from the Philidelphia Cream Cheese cookbook.