Choco-Cherry Honey Pie

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 (175°C) 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 reserved crumbs and whipped cream.