1 c chocolate wafer crumbs 
3 tblsp margarine, melted 
16 oz cream cheese softened 
2/3 c sugar 
2 large eggs 
6 oz semi-sweet chocolate chips, melted 
1/4 tsp almond extract 
21 oz cherry pie filling (1 can) 
Non-dairy whipped topping thawed 

      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.