Preheat oven and baking sheet to 400°. Partially bake pie crust for 6 minutes; cool slightly. Reduce oven temperature to 375°.

In a large bowl, beat together cream cheese, sugar, eggs and almond extract until thoroughly blended. Pour into partially baked crust and bake on preheated baking sheet for 30 minutes or until filling is firm. Cool for 3 hours in refrigerator.

In a bowl, fold fruit into whipped topping. Spread mixture on cooked cheescake. Chill and serve.