Title: Lattice Cherry Cheesecake
Categories: Cake Dessert
Yield: 10 Servings
| 1 | pk | (20 oz) cookie mix * |
| 1 | c | Sour cream |
| 1/4 | ts | Almond extract |
| 21 | oz | (1 cn) cherry pie filling |
| 16 | oz | Cream cheese, softened |
| 3/4 | c | Sugar |
| 3 | | Large eggs |
* Cookie mix should be refrigerated Sugar Cookie dough from the dairy
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~---- 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.