Ribbon of Cherry Cheesecake

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, puree cherry filling until smooth.
Pour pureed 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 puree.
Swirl.
cherry mixture into cream cheese mixture using a knife or spatula.
Repeat layers twice, ending with cherry puree.
Reserve remaining puree.
Bake in a preheated 350 F 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 puree on serving plate.
Place cheesecake wedge on top of puree.