Shelly's Recipe

LATTICE CHERRY CHEESECAKE

Category: Cheesecake

1 (20 oz) pkg cookie mix
2 (8 oz) pkg cream cheese, room temperature
1 cup sour cream
3/4 cup sugar
1/4 tsp almond extract
3 eggs
1 (21 oz) can cherry pie filling

Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch spring form pan. With floured fingers, seal edges to form crust.

Combine cream cheese, sour cream, sugar and extract, mixing 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 for 1 hour and 10 minutes Increase oven temperature to 450. Spoon pie filling over cheesecake. Spoon reserved batter over pie filling forming a lattice design. Bake for 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 spring form pan. Prepare as directed except for baking. Bake at 350 for 40 minutes. Increase oven temperature to 450. Continue as directed.