Another Cherry Cheesecake1 (20 ounce) package of refrigerated sugar cookie dough Slice the dough into thin slices and layer on the bottom and up the sides of a 9 inch spring form pan that has been sprayed with non-stick spray. Press together to form a crust. Filling: 2 (8 ounce) packages of cream cheese, softened 3 eggs at room temperature 1 cup sour cream 3/4 cup granulated sugar 1/4 teaspoon almond extract 1 (21 ounce) can of cherry pie filling Preheat oven to 350 degrees. With electric mixer on medium speed, combine the cream cheese, sour cream, sugar and extract until well blended. Add the eggs one at a time blending well after each addition. Reserve 1/4 cup of the batter and refrigerate. Pour the rest of the batter over the crust and bake at 350 degrees for 1 hour and 10 minutes. Remove the cake from the oven and spoon the pie filling over the top. Increase the oven temperature to 450 degrees. Drizzle the reserved batter over the pie filling and bake at 450 degrees for 10 minutes. Remove from the oven and loosen the cake from the edge of the pan with a sharp knife but don't remove the rim. Cool to room temperature and then chill for several hours. Remove the pan rim before serving. Serves 12.
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