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 ea Large Eggs
21 oz (1 cn) Cherry Pie Filling
* Cookie mix should be refrigerated Sugar Cookie dough from the
dairy
case. ———————
——————- 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.
Yields
10 Servings