Line an 8 x 8 inch square baking dish with parchment paper. Set aside.

In a small mixing bowl combine the graham crumbs and butter. Mix with a fork until combined. Spread it onto the bottom of an 8x8 baking dish, pressing down with your fingers to form the crust. TIP: you can also use the bottom of a drinking glass to push the crust down.

Using a stand mixer (paddle attachment), combine the cream cheese and sugar. Mix until it becomes light and fluffy. Add in the almond extract and gently mix.

In a separate bowl mix the heavy cream on high until the heavy cream becomes whipped cream.

Add the whipped cream to the cream cheese mixture. Mix on high until combined.

Pour the cream cheese mixture into the baking dish, smoothing it out with a spatula.

Next, spread the cherry pie filling out evenly over the top. Smooth it out carefully.

Place the dish in the fridge for at least 4 hours, but preferably overnight.

When ready to serve, remove from the fridge and cut into squares and serve!