Preheat oven to 325°F (165°C).

Pulse cookies in food processor until finely crumbed.

Combine cookie crumbs, melted butter, and 1 pinch salt. Press mixture into the bottom and 1 inch up sides of a 10-inch springform pan.

Beat cream cheese until smooth, 1-2 minutes. Beat in eggs one at a time, scraping sides of the bowl. Add almond extract, sugar, and 1/2 cup heavy cream. Mix well.

Pour half of the batter into the prepared pan. Spoon 1 cup of cherry pie filling over batter evenly. Pour remaining batter on top, smoothing the surface.

Place springform pan on a cookie sheet and bake in the center of the oven for 1 hour and 5 minutes. Cool on a wire rack for 1 hour.

Heat 1/2 cup heavy cream in a saucepan over medium heat until steaming. Remove from heat, add chocolate chips and pinch of salt, stirring until smooth.

Remove side of springform pan and place cheesecake on parchment-lined cookie sheet. Pour chocolate glaze over top, allowing excess to drip down sides.