No Bake Cherry Cheesecake Squares

1 1/2 (one and one-half) cups graham cracker crumbs
1/4 (one-quarter) cup sugar, divided
2 Tablespoons butter, melted
1 3-ounce package low fat cream cheese, softened
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 cups frozen low fat whipped topping, thawed
1 15-ounce can low-sugar cherry filling
1/2 (one-half) teaspoon almond extract

In a medium bowl, combine graham cracker crumbs, two tablespoons sugar and melted butter. Mix well. Press crumb mixture firmly into the bottom of a 9-inch square baking pan. Chill crust while preparing the rest of the
ingredients. In a mixing bowl with an electric mixer, combine cream cheese, remaining sugar, lemon peel and vanilla. Beat until light and fluffy. Fold in whipped topping. Pour into prepared crust. Combine cherry filling and almond extract. Pour over cheese filling. Chill at least two hours. Yields nine three-inch squares servings.