In a skillet over medium heat, toast almonds. Remove from heat; finely chop almonds. In a medium bowl, combine almonds, graham cracker crumbs and butter; mix well. Press crumb mixture evenly 2 inches up the sides and over the bottom of a 10-inch springform pan. Set aside.
In an electric blender or food processor container, pur?e cherry filling until smooth. Pour pur?ed cherry filling into a medium saucepan. Combine 2 tablespoons granulated sugar and cornstarch; stir into cherry filling.
Cook, stirring constantly, over low heat until mixture is thick and bubbly. Remove from heat. Stir in almond extract. Set aside to cool.
In a mixing bowl with an electric mixer, combine cream cheese, remaining 3/4 cup sugar, amaretto, lemon juice and vanilla; beat until light and fluffy. Add eggs all at once, beating on low speed just until mixed. Do not overbeat.
To assemble the cheesecake, pour one-third of the cream cheese mixture into prepared crust. Top with about 1/3 cup of the cherry pur?e. Swirl cherry mixture into cream cheese mixture using a knife or spatula. Repeat layers twice, ending with cherry pur?e. Reserve remaining pur?e.
Bake in a preheated 350? oven 60 to 65 minutes or until the center appears nearly set when gently shaken. Do not let the top crack. Cool on a wire rack. Let chill.
To serve, spoon a generous tablespoon of pur?e on serving plate. Place cheesecake wedge on top of pur?e.
Serving size: 1 wedge
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