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1
Heat oven to 325u00b0F.
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2
Combine cookie crumbs and melted butter in a medium bowl; press into the bottom and 1 inch up the sides of a 10 inch springform pan.
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3
Beat cream cheese in a large bowl until smooth.
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4
Add eggs one at a time, beating well after each addition.
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5
Add sugar and almond extract; beat until smooth.
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6
Add 1/2 cup of the whipping cream; blend well.
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7
Spoon 3 1/2 cups of the cream cheese mixture into the crust lined pan, spreading evenly.
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8
Carefully spread 1 cup of the pie filling evenly over the cream cheese layer; reserve the remaining pie filling for the topping.
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9
Spoon remaining cream cheese mixture over the pie filling layer.
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10
Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until center is set.
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11
Cool in pan on a wire rack for 1 hour.
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12
Bring the other 1/2 cup of whipping cream to a boil in a small saucepan.
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13
Remove from heat and stir in the chocolate chips.
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14
Line a cookie sheet with waxed paper.
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15
Remove the sides of the springform pan.
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16
Place cheesecake on the paper lined cookie sheet.
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17
Spread the chocolate glaze evenly over the top of the cheesecake allowing some of the glaze to run down the sides.
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18
Chill for at least 3 hours or over night.
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19
Serve topped with the remaining pie filling.
