Lattice Cherry Cheesecake

Servings: 10
Ingredients:

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
~——————————————————
~—————— 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.

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