1 graham cracker pie crust (6 oz)
1 pkg (8 oz) cream cheese softened
1/4 cup sugar
1/2 cup cocoa
1/2 tsp almond extract
1 cup non-dairy whipped topping, thawed
1 can (21 oz) cherry pie filling, chilled.
Preheat oven to 350ºF. Beat cream cheese until fluffy; add sugar and cocoa, mix well. Add eggs and almond extract.
With a spatula, scrape filling into crust, spread evenly.
Bake 35 minutes. Cool and refrigerate. Just before serving, top with non-dairy whipped topping and cherry pie filling.
HINT: Soften cream cheese in microwave on high 15 to 20 seconds.