1 pk (20 oz) Cookie Mix *
16 oz Cream Cheese, Softened
1 c Sour Cream
3/4 c Sugar
1/4 ts Almond Extract
3 Large Eggs
21 oz (1 cn) Cherry Pie Filling
* Cookie mix should be refrigerated Sugar Cookie dough from the
dairy
~-----
~--- Freeze cookie dough 1 hour. Slice into 1/8-inch slices.
Arrange slices, slightly overlapping, on bottom and sides of greased
9-inch springform pan. With floured fingers, seal edges to form
crust. Combine cream cheese, sour cream, sugar and extract, mixing at
medium speed on electric mixer, until well blended. Add eggs, one at
a time, mixing well after each addition. Reserve 1/4 cup batter and
chill. Pour remaining batter over crust. Bake at 350 degrees F., 1
hour and 10 minutes Increase oven temperature to 450 degrees F.
Spoon pie filling over cheese- cake. Spoon reserved batter over pie
filling forming a lattice design. Bake at 450 degrees F., 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
VARIATION:
Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare
as directed except for baking. Bake at 350 degrees F., 40 minutes.
Increase oven temperature to 450 degrees F. Continue as directed.
