No Crust Cherry Cheesecake
2 pkgs. (8 oz. each) cream cheese
3/4 cup sugar
1/2 teaspoon almond extract
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Blend first four ingredients in blender. You may have to scrape the sides once or twice. Pour into well greased 9-inch pie pan.
Bake at 350ºF for 25 minutes. Cool 20 minutes.
In small bowl with spoon, blend last three ingredients. Pour over cooled pie. Chill well in refrigerator.
Optional: Before serving, spoon 1 can chilled cherry pie filling over pie. You may use blueberry or other pie filling as well.
OR: You may decorate the top of the pie with slices of fresh kiwi fruit and strawberries. Brush with glaze made with 1/4 cup apricot jam and 1 tablespoon water brought to boil over medium heat, and boiled about 1 minute, stirring constantly. Cool glaze slightly.