Cherry Cheesecake

This has a cookie dough crust.  Yum.

• 1 package (20 oz) prepared cookie mix
• 1 cup sour cream
• 1/4 teaspoon vanilla extract
• 1 (21 ounce) can cherry pie filling
• 1 pound cream cheese, softened
• 3/4 cup sugar
• 3 large eggs

Method

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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