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. Seal edges to form crust.
In a food processor, combine cream cheese, sour cream, sugar and vanilla. Pulse until well blended. Add eggs, one at a time, pulsing to mix well after each addition. Reserve 1/4 cup batter to form a lattice a little later and chill.
Pour remaining batter over crust. Bake in preheated 350° F oven for 1 hour and 10 minutes. Remove from oven.
Increase oven temperature to 450° F. Spoon pie filling over cheese-cake. Arrange reserved batter over pie filling in a lattice design.
Bake at 450°F for 10 minutes. When cake is done, let cool and remove rim of pan.
Contributor: Marcia Davis
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