Heat oven to 325 degrees. In medium bowl, combine crust ingredients; mix well. Press into bottom and 1 inch up sides of un-greased 10 inch springform pan.
Beat cream cheese in large bowl until smooth. Add eggs one at a time beating well after each. Ass sugar and almond extract; beat until smooth. Add 1/2 cup whipping cream; blend well.
Spoon 3 1/2 cups cream cheese mixture into crust lined pan, spreading evenly. Carefully spoon 1 cup pie filling over cream cheese layer. Spoon remaining cream cheese mixture evenly over pie filling. (reserve remaining pie filling for topping)
Bake at 325 degrees for 1 hr 5 min to 1 hr 15 min. Cool in pan on wire rack.
Bring 1/2 cup whipping cream to a boil in small saucepan. Remove from heat. Stir in chocolate chips until melted.
Line cookie sheet with wax paper. Remove sides of pan. Place cheesecake on paper lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down the sides. Refrigerate at least 3 hrs or overnight. Serve topped with remaining pie filling.
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