Instructions: Thoroughly combine graham cracker crumbs, almonds, sugar and butter. Press into the bottom of a buttered 8 inch spring-form pan.

Blend all filling ingredients in food processor or blender for five minutes until very smooth. Pour over crumb crust and bake for an hour. Remove from oven.

Center will not look done, but will solidify as cake cools. Cool to room temperature.

Drain all liquid from cherries into a 2 cup measure. Add water to make 1 1/2 cups. In a medium saucepan, combine sugar and cornstarch. Gradually add cherry liquid, stirring to dissolve cornstarch.

Heat, stirring constantly, until mixture thickens and becomes clear. Remove from heat, add almond extract and cherries. Stir gently to combine.

Cover and allow mixture to cool to room temperature. Spread topping on cooled cheesecake. Chill.

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