ALMOND Cream: Beat butter and powdered sugar with mixer fitted with paddle attachment until light and fluffy. Add almond meal and extract; mix well. Add eggs, 1 at a time, mixing after each just until blended. Add cake flour; beat 1 min. Scrape paddle, bottom and side of bowl. Beat 30 sec. Pour into crusts, adding about 1 cup to each crust.
BAKE in 350ºF standard oven 20 min. or just until centers are set. (Layers should leave no indentations when pressed lightly in centers.) Cool 15 min. Meanwhile, prepare Cheesecake batter.
CHEESECAKE: REDUCE oven temperature to 325ºF. Beat cream cheese, granulated sugar, all-purpose flour and vanilla with mixer fitted with paddle attachment 1 min. Scrape paddle, bottom and side of bowl. Beat 1 min. Add sour cream; beat on low speed just until blended. Add eggs, 1 at a time, mixing after each just until blended.
POUR 2 cups batter over Almond Cream layer in each crust. Use small teaspoon to drop 1/2 cup cherry pie filling over batter in each crust; swirl gently with knife.
BAKE 20 to 25 min. or until centers are almost set. Cool 30 min. Refrigerate 2 hours or until chilled.