In a medium bowl, combine the graham cracker crumbs, butter and 1/4 cup sugar. Press the mixture into the base of an 8-inch springform pan. Chill for 30 minutes. Spread the preserves over the graham cracker base.
Preheat the oven to 300 degrees. In a large bowl, beat the cream cheese and remaining sugar until fluffy. Beat in the egss and almond extract until blended and smooth.
Pour the cream cheese mixture over the graham cracker base. Bake until firm around the edge, but slightly loose in the center, 45-50 minutes. Turn off the oven and leave the cheesecake inside the oven door slightly ajar for 1 hour.
Remove the cheesecake from the oven and chill until ready to serve. Remove the pan, transfer the cheesecake to a serving plate and spoon the cherry pie filling on top to serve.