Lattice Cherry Cheesecak
1 package (20 oz) cookie mix (see note)
2 pkg. (8 oz. each) cream cheese, softened
1 cup sour cream
3/4 cup sugar
1/4 teaspoon almond extract
3 large eggs
1 can (21 ounces) 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 350 degrees F, 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheesecake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F, 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Note: Cookie mix should be refrigerated Sugar Cookie dough from the dairy.