Preheat oven to 300°. Combine cookie crumbs with butter; press firmly on bottom of 9-inch spring form pan. In small saucepan over low heat, melt chocolate squares and EAGLE BRAND®, stirring constantly. Remove from heat.
In large mixer bowl, beat cream cheese until fluffy. Gradually add Eagle Brand® mixture until smooth. Add eggs, cornstarch, and almond extract; mix well. Pour into crust.
Bake 55 minutes or until center is set. Cool. Chill. Top with cherry pie filling before serving. Refrigerate leftovers.