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1 package (18 ounces) refrigerated sugar slice/and bake cookies
2 packages (8 ounces each) cream cheese, softened
1 cup dairy sour cream
3/4 cup sugar
1/4 teaspoon almond extract
3 eggs
1 can (21 ounces) cherry pie filling
Cut cookie dough into 1/8 inch slices. Arrange cookie slices slightly overlapping onto bottom and sides of greased 9-inch spring-form pan. Press edges to form crust.
Combine softened cream cheese, sour cream, sugar and almond extract. Mix with electric mixer until well blended. Blend in eggs. Reserve 1/4 cup mixture. Pour remaining mixture into crust.
Bake at 350 degrees for 1 hour and 10 minutes. Increase oven temperature to 450 degrees. Spoon pie filling over cheesecake. Top with reserved cream cheese mixture, creating a lattice design.
Bake at 450F for 10 minutes. Loosen cake from rim of pan. Cool. Remove rim. Chill.
2 packages (8 ounces each) cream cheese, softened
1 cup dairy sour cream
3/4 cup sugar
1/4 teaspoon almond extract
3 eggs
1 can (21 ounces) cherry pie filling
Cut cookie dough into 1/8 inch slices. Arrange cookie slices slightly overlapping onto bottom and sides of greased 9-inch spring-form pan. Press edges to form crust.
Combine softened cream cheese, sour cream, sugar and almond extract. Mix with electric mixer until well blended. Blend in eggs. Reserve 1/4 cup mixture. Pour remaining mixture into crust.
Bake at 350 degrees for 1 hour and 10 minutes. Increase oven temperature to 450 degrees. Spoon pie filling over cheesecake. Top with reserved cream cheese mixture, creating a lattice design.
Bake at 450F for 10 minutes. Loosen cake from rim of pan. Cool. Remove rim. Chill.
