Baked Cherry Cheesecake Recipe with Almond Crust

Either in a food processor or ziploc bag, pulse or crush the graham crackers until fine crumbs are formed. If using food processor, add the almonds. If not, chop the almonds very finely using a sharp knife. Add graham cracker crumbs and chopped almonds to a large mixing bowl. Add the 1/2 cup of sugar and 1 cup of melted butter. Stir until crumbs are moist.
Preheat oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray. Press the graham cracker crumbs into the bottom of the prepared pan and up the sides two-thirds of the way to the top. Set aside.

In a large saucepan, combine the cherries (including liquids), 1 cup sugar and cornstarch. Bring to a boil over medium-high heat, stirring constantly. Reduce to medium-low heat and simmer for 3 minutes.
Remove pan from heat and let cool for 5 minutes. Pour half of the cherries evenly over the crust. Place the springform pan on a rimmed baking sheet and bake in the preheated oven for 8 minutes.
Meanwhile, Add the cream cheese and 1 cup of sugar to a large mixing bowl (or bowl of a stand mixer). Using whisk attachments, beat on medium speed for 30 seconds, or until free of lumps.
Add the eggs, vanilla and almond extracts and mix until combined. Pour the cheese mixture over the top of the baked cherry crust and bake for an additional 30-35 minutes, or until the center of the cheesecake is thoroughly cooked (the entire cheesecake will jiggle uniformly when done). Let cool for 15 minutes.

Pour the remaining cherries evenly over the top, cover the pan with foil and refrigerate for a minimum of 4 hours before serving. Cut into slices and serve with whipped cream, if desired!

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