Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         can           cherry pie filling (21 oz) -- chilled
                        Nonstick cooking spray
10                      chocolate wafer cookies -- crushed
1         pkg           reduced-fat cream cheese softened -- (8 oz)
1         pkg           fat-free cream cheese softened -- (8 oz)
1         can           fat-free sweetened condensed milk (14 oz)
1/4       c             cocoa powder
3         tbsp          cornstarch
1         tsp           almond extract
5                       egg whites

Preparation:

Preheat oven to 325° F. Spray a 9" springform pan w/ cooking spray. Sprinkle cookie crumbs over bottom of pan. In a large bowl, w/ electric mixer, combine cream cheeses and beat until smooth. Beat in condensed milk gradually until smooth. Add cocoa, cornstarch and extract. Mix well. Add egg whites and beat until smooth. Pour into prepared pan. Bake 55 minutes or until cake puffs and center is almost set. Transfer to wire rack. When completely cooled, run a knife around sides to loosen cake from pan. Release pan sides. Cover and chill cake at least 1 hour. Top w/ chilled pie filling.