In a large mixing bowl, beat cream cheese until smooth.
Add sugar, and beat until combined.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla and almond extracts.
Fold in chocolate chips.
Pour batter evenly over brownie layer.
In a small microwave-safe bowl, heat the cherry preserves for 45 seconds, or until thin and runny.
Spoon over the cheesecake batter, swirling lightly with a knife.
Bake for 35-40 minutes, or until the edges of cheesecake are golden brown and slightly puffy, and the center is still slightly jiggly.
Cool in the pan on a wire rack.
Run a knife around the edge, and release the sides of the pan to remove cheesecake.