Strain yogurt through yogurt strainer, or line colander or sieve with a double thickness of cheesecloth or coffee filter. Place colander in large bowl or place sieve over bowl. Spoon yogurt into colander or sieve to drain. Cover and refrigerate yogurt cheese, 12 hours.
Preheat oven to 350 degrees F. Spray a 10-inch springform pan with cooking spray. In a bowl, combine graham cracker crumbs, margarine, and syrup. Press crumb mixture onto bottom of prepared pan. Bake 10 minutes; cool on wire rack.
In a large bowl, with mixer set at medium speed, beat cream cheese until smooth. Slowly beat in sugar. Add yogurt cheese, nonfat yogurt, cornstarch and salt. Beat 1 minute or until smooth. Add egg substitute, egg whites, lemon juice, lemon zest, and vanilla. Beat 1 minute or until smooth and well-combined.
Pour cream cheese mixture into pan. bake 1 hour. Turn off heat; leave cheesecake in oven 1 hour. Remove from oven and cool cheesecake in pan on wire rack, or place in refrigerator until well-chilled.
Drain cherries, reserving 3/4 cup cherry syrup. Set cherries aside. In a small saucepan, bring cherry syrup to a boil over high heat. Add gelatin and stir until it completely dissolved. Place mixture in a large bowl. Add cherry pie filling and almond extract; stir to combine. Fold in whipped topping.
Arrange cherries around the top edge of cheesecake. With spatula, evenly spread cherry fluff topping over top of cheesecake. Cover and refrigerate several hours or overnight, or until cherry topping is firm. To serve, gently run thin knife around edge of cheesecake. Remove sides of pan.