1 20 ounce package refrigerated sugar cookie mix
16 ounces cream cheese, softened
1 cup sour cream
3/4 cup sugar
1/4 teaspoon almond extract
3 large eggs
1 21 ounce 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 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 350F for 1 hour and 10 minutes. Increase oven temperature to 450F. Spoon pie filling over cheesecake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450F 10 minutes longer. Loosen cake from rim of pan; cool before removing rim of pan. Serves 10.
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