Prepare the Crumb Crust:

1. In a bowl, mix together the animal cracker crumbs, melted butter, sugar, and salt. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add a tablespoon more animal cracker crumbs until it’s the correct consistency.
2. Pour the crumbs into a 9-inch pie plate and start pressing them up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then, pack them down into an even layer using a flat-bottomed cup or measuring cup.

Bake the Cream Cheese Pie:

1. Preheat the oven to 350ºF and place a rack in the center of the oven.
2. Using an electric mixer with the paddle attachment, mix the cream cheese and sugar until smooth, about 3 minutes.
3. Add in the sour cream, egg, vanilla extract, and almond extract and beat until smooth, about 1 minute.
4. Transfer the filling into the prepared crust.
5. Bake for 45 to 55 minutes, or until the outer 2-½ inches of the filling is slightly puffed and the filling doesn’t wiggle.
6. Transfer to a wire rack to cool while preparing the topping, at least 15 minutes.

Make the Cherry Topping and Assemble Pie:

1. In a medium pot, stir together the cherries, sugar, cornstarch, and salt. Add in the cherry juice and stir to combine.
2. Cook over medium-low heat, stirring frequently, until the filling is bubbling, 5 to 6 minutes.
3. Remove from the heat and allow the filling to cool slightly, about 5 minutes.
4. Gently transfer the warm topping to the top of the warm pie and smooth over the top.
5. Let the pie continue to cool at room temperature, then transfer to the refrigerator to set up for 4 to 6 hours.
6. Serve chilled with whipped cream, if desired.