| 1 | Swirls of cherry give this cheesecake new dimension. |
| 2 | Toast almonds in a skillet over medium heat. Remove from heat; finely chop almonds. |
| 3 | Combine almonds, graham cracker crumbs and butter in a medium bowl; mix well. |
| 4 | Press crumb mixture evenly over the bottom and two inches up the sides of a 10-inch springform pan. Set aside. |
| 5 | Puree cherry pie filling in an electric blender or food processor until smooth. |
| 6 | Pour pureed cherry pie filling into a medium saucepan. |
| 7 | Combine 2 tablespoons granulated sugar and cornstarch; stir into cherry pie filling. |
| 8 | Cook, stirring constantly, over low heat until mixture is thick and bubbly. Remove from heat. |
| 9 | Stir in almond extract. Set aside to cool. |
| 10 | Put cream cheese, remaining 3/4 cup sugar, amaretto, lemon juice and vanilla in a large mixing bowl. |
| 11 | Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed. |
| 12 | Add eggs all at once; beat on low just until mixed. |
| 13 | To assemble the cheesecake, pour one-third of the cream cheese mixture into prepared crust. |
| 14 | Top with about 1/3 cup cherry puree. |
| 15 | Swirl cherry mixture into cream cheese mixture, using a knife or spatula. |
| 16 | Repeat layers twice, ending with cherry puree. Reserve remaining puree. |
| 17 | Bake in a preheated 350-degree oven 60 to 65 minutes, or until the center appears nearly set when gently shaken. |
| 18 | Let cool on a wire rack. Refrigerate until ready to serve. |
| 19 | To serve, spoon a generous tablespoon of puree on individual serving plates. |
| 20 | Cut cheesecake into wedges and place on top of puree. Refrigerate leftovers. |
| 21 | Cherry: Courtesy of the Cherry Marketing Institute |
