Title: Cheesecake ( Lattice Cherry )
Categories: Cheesecake Dessert
Yield: 10 Servings
| 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.