1 cup chocolate cookie crumbs
16 ounces softened cream cheese
2 large eggs
1/4 teaspoon almond extract
thawed cool whip
3 tablespoons melted butter
2/3 cup sugar
6 ounces semisweet chocolate chips
1 can cherry pie filling

* Chocolate Chips should be melted. Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350ºF, 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 350ºF, 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.