1-1/4 c. chocolate wafer crumbs
1/4 c. butter, melted
2 env. unflavored gelatin
1 c. cold water
1 can (21 oz.) lite cherry pie filing
1/2 t. almond extract
2 pkgs. (8 oz.) cream cheese, softened
1/3 c sugar
2 oz. dark chocolate, melted and cooled
1 t. vanilla extract
1 c. heavy whipping cream (extra for garnish, if desired)
Hershey's dark chocolate ice cream topping
Combine crumbs and butter; press into the bottom and up the sides of a 9-inch spring form pan. Chill 15 minutes.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minutes. Heat over low heat, stirring until gelatin is completely dissolved.
Combine 1/3 cup gelatin mixture with pie filling and almond extract; pour into crust and chill until set.
In a large bowl, combine cream cheese and sugar until smooth. Beat in the melted chocolate, vanilla extract and remaining gelatin mixture.
Fold in whipped cream; spread over cherry layer. Chill at least 3 hours or over night
Remove sides of pan. Slice into serving size pieces. Garnish by drizzling each slice with a thin line of chocolate syrup diagonally across each slice. Top with a dollop of whipped cream and serve.