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.