Cut cookie dough into 1/8 inch slices. Arrange cookie slices slightly overlapping onto bottom and sides of greased 9-inch springform pan. Press edges to form crust.
Combine softened cream cheese, sour cream, sugar and almond extract. Mix with electric mixer until well blended. Blend in eggs. Reserve 1/4 cup mixture. Pour remaining mixture into crust.
Bake at 350 degrees for 1 hour and 10 minutes. Increase oven temperature to 450 degrees. Spoon pie filling over cheesecake. Top with reserved cream cheese mixture, creating a lattice design.
Bake at 450 degrees for 10 minutes. Loosen cake from rim of pan. Cool. Remove rim. Chill.
