1 1/3 cups chocolate wafer crumbs (about 15 cookies)
1/4 cup sugar
1 tablespoon wheat germ
1/2 cup butter, melted
2 tablespoons honey
1 package (3 ounces) Wisconsin cream cheese, softened
1 can (15 ounces) sweetened condensed milk
1/3 cup lemon juice
1/4 teaspoon almond extract
1 can (2 1/2 cups) unsweetened pie cherries, drained
Mix together crumbs, sugar and wheat germ. Add melted butter and blend well. Reserve 2 tablespoons of mixture for topping. Pour remaining crumb mixture into 9 inch pie plate and press evenly against bottom and sides, building up slightly around rim. Bake at 350° F for 8 to 10 minutes. Set aside to cool
In a small bowl, beat honey until white and creamy. Gradually add cream cheese; beat until smooth. Add milk, lemon juice and almond extract; mix at low speed until blended.
Fold in cherries and turn into pie crust. Refrigerate for at least one hour. Garnish with crumbs and whipped cream.