Instructions

1. Preheat oven to 350 degrees. Place a large sheet pan on the very bottom rack of the oven and fill halfway with water.
2. Line the bottom of a 9-inch springform pan with parchment paper.
3. Mix together the crumbs, sugar, and melted butter until combined. Press evenly into the bottom of the prepared pan. Set aside.
4. Beat the cream cheese and sugar until light and creamy. Add the sour cream, extracts, heavy cream, and 1/4 cup flour and beat again.
5. Beat the eggs in one at a time, mixing until just combined. Make sure not to over beat the batter.
6. Pat the diced cherries dry and sprinkle with the remaining 1 Tablespoon flour. Stir the cherries and chocolate chips into the batter very gently.
7. Pour the batter onto the prepared crust and place the pan on the oven rack directly over the steaming pan of water. Bake for 60 minutes.
8. Stir together the sour cream, sugar, and extracts. As soon as the cheesecake is done, remove the pan from the oven. Spread the topping on the top evenly and bake for an additional 5 minutes.
9. Remove the cheesecake from the oven and place on a wire rack. Cool for 5 minutes, then run a knife around the outside edge of the cheesecake to loosen it from the pan. Let cool for 1-2 hours on the counter, then refrigerate for at least 4 hours or overnight.
10. Loosen the bottom of the spring form pan; remove the cheesecake and place it on a serving plate.
11. Spoon Cool Whip into a piping bag fitted with icing tip #1M and swirl around the outside edge.
12. Add a cherry with a stem to each swirl and sprinkle with almond slices and mini chocolate chips.