Yield: 10 servings
Measure | Ingredient |
---|---|
1 cup | Chocolate Wafer Crumbs |
3 tablespoons | Margarine, Melted |
16 ounces | Cream Cheese Softened |
⅔ cup | Sugar |
2 \N | Large Eggs |
6 ounces | Semi-sweet Chocolate Chips * |
¼ teaspoon | Almond Extract |
21 ounces | Cherry Pie Filling (1 Cn) |
\N \N | Frozen Whipped ToppingThawed |
* Chocolate Chips should be melted.
Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 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 350 degrees F., 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.