Place Oreos in the bowl of a food processor; cover and process until cookies are finely chopped.

Add butter and pulse until mixture resembles coarse crumbs. Press onto the bottom and up the sides of an ungreased 9-inch deep-dish pie plate.

Bake at 350° for 8-10 minutes or until set. Cool.

For cherry filling, combine cornstarch and water in a small saucepan. Whisk until smooth.

Stir in pie filling and bring to a boil. Cook for 1-2 minutes until mixture is slightly thickened.

Remove from heat an stir in almond extract. Cool completely.

For mousse, in a small saucepan, sprinkle gelatin over 1/2 cup cream and let stand for 1 minute.

Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.

In the bowl of a stand mixer, beat remaining whipping cream until it begins to thicken.

Add the sugar and almond extract and continue to beat until soft peaks form. Gradually beat in the warm gelatin mixture.

In a large bowl, whisk the together the milk and pudding mix until thick. Fold the pudding into the whipped cream mixture.

Spread the cooled cherry filling into crust; top with the white chocolate mousse. (If necessary you can chill the mousse for up to 30 minutes before adding it to the crust. Mine was thick enough to add without chilling first).

Refrigerate the pie for 2 hours, or until firm. If desired, garnish with chocolate curls and/or chocolate syrup.