Chocolate-Cherry Cheesecake


2 cups cookie crumbs (chocolate)
3 teaspoons melted butter
there are four bundles (8 oz each) softened cream cheese
three eggs
a quarter cup of sugar
a quarter teaspoon of almond extract
1/2 cup heavy cream
1 is capable of (21 oz) filling for cherry pie
1/2 cup heavy cream
1 cup chocolate chips (semisweet) (6 oz)


1 Preheat the oven to 325 degrees Fahrenheit. Combine the crust ingredients in a medium mixing bowl and stir thoroughly. In an ungreased 10-inch springform pan, press in the bottom and 1 inch up the sides.
2 Cream the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth. Each egg should be added one at a time, beating thoroughly after each addition. Mix in the sugar and almond essence until everything is smooth. Blend in 1/2 cup whipping cream well.
3 tablespoons 3 1/2 cup cream cheese mixture, spread evenly in crust-lined pan 1 cup pie filling, spooned evenly over cream cheese layer (reserve remaining pie filling for topping). Over the pie filling, spread the remaining cream cheese mixture evenly.
4 Bake for an hour and a half to an hour and a half, or until the middle is set. Cool for 1 hour in the pan on a wire rack.
5 Bring 1/2 cup whipping cream to a boil in a 1-quart saucepan over medium-high heat. Remove the pan from the heat. Stir in the chocolate chunks until they are completely melted.
6 Waxed paper should be used to line the cookie sheet. Remove the pan’s side. Place the cheesecake on a cookie sheet lined with parchment paper. Allow some glaze to drip down the edge of the chilled cheesecake. Refrigerate for at least 3 hours or up to 24 hours. Serve with the remaining pie filling on top.