Lattice Cherry Cheesecake

by Fred Ball

Servings: 10 servings

INGREDIENTS

1 pkg. (20 oz.) cookie mix*
16 oz. cream cheese, softened
1 cup sour cream
3/4 cup sugar
1/4 tsp. almond extract
3 lg. eggs
1 can (21 oz.) cherry pie filling

INSTRUCTIONS

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; mix 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°F. for 1 hour and 10 minutes. Increase oven temperature to 450°F. Spoon pie filling over cheesecake. Spoon reserved batter over pie filling, forming a lattice design. Bake at 450°F for 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

CHEF COMMENTS

*Cookie mix should be refrigerated sugar cookie dough from the dairy.

Variation: Substitute 13x9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350°F for 40 minutes. Increase oven temperature to 450°F. Continue as directed.

Tagged: cheesecakes, cherrycheesecake, desserts add tags

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