Categories: Cheesecakes 
      Yield: 10 servings 
  
      1 pk (20 oz) Cookie Mix *              1/4 ts Almond Extract 
     16 oz Cream Cheese, Softened              3 ea Large Eggs 
      1 c  Sour Cream                         21 oz (1 cn) Cherry Pie Filling 
    3/4 c  Sugar                           
  
  *    Cookie mix should be refrigerated Sugar Cookie dough from the dairy 
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  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 cheese- 
  cake.  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. 
  VARIATION: 
  Substitute 13 x 9-inch baking pan for 9-inch springform pan.  Prepare as 
  directed except for baking.  Bake at 350 degrees F., 40 minutes.  Increase 
  oven temperature to 450 degrees F.  Continue as directed.