Tart Cherry Cheese Pie

Ingredients:
Pie crust
2 32 oz. fresh pitted tart cherries or 16 oz. cans pitted tart red cherries (water pack)
1 1/2 cups sugar
1/3 cup cornstarch
Dash salt
1 Tbsp. butter
3-4 Drops almond extract

Wash/drain cherries; reserve one cup liquid
In a medium saucepan combine 3/4 cup sugar, cornstarch, and salt; stir in reserved cherry liquid. Cook and stir over medium heat till thickened and bubbly. Cook and stir one minute more. Remove from heat. Stir in remaining 3/4 cup sugar, the cherries, butter and almond extract. Let stand.

Top:
8 oz. cream cheese
1/3 cup sugar
1 egg
1 tsp. vanilla extract

In a mixing bowl, beat cream cheese, sugar, egg and vanilla until smooth. Pour cherry mixture into prepared pie crust then carefully spread cream cheese mixture around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. Bake at 350 for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.

I combined a couple recipes to make this so the baking time might need tweaking, I can't really remember if I baked at 350 or 375. I think the topping would be awesome for any kind of berry pie.