Yield: 10 servings
1 pk (20 oz) Cookie Mix *
16 oz Cream Cheese, Softened
1 c Sour Cream
3/4 c Sugar
1/4 t 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
350F., 1 hour and 10 minutes
Increase oven temperature to 450 degrees F. Spoon pie filling
over cheesecake. Spoon reserved batter over pie filling forming
a lattice design. Bake at 450F., 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.
Posted by Karen
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