*Instructions
Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press bottom and 1 inch up sides of ungreased 10 inch springform pan.
In bowl, beating cream cheese with an electric mixer on speed to smooth. Adding 1 egg at time, beat well after every addition. Stir in sugar and almond extract until smooth. Adding 1/2 cup whip cream; mix well.
Pour 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Gently spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for garnish). Spoon remaining cream cheese mixture evenly over pie filling.
Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack for 1 hour.
In a 1-quart saucepan, heat 1/2 cup whipping cream to a boil over medium-high heat. Remove from fire. Stir in chocolate chips until melted.
Line a cookie sheet with waxed paper. Remove the side of the mold. Place cheesecake on a paper-lined cookie sheet. Spread frosting over cooled cheesecake, letting some drip down the side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.
Enjoy !
