1 (20 oz.) pkg. refrigerated sugar cookies
2 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
3/4 c. sugar
1/4 tsp. almond extract
3 eggs
1 (21 oz.) can 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 lightly 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; chill. Pour remaining batter over crust. Bake at 350 degrees, 1 hour and 10 minutes. Increase oven temperature to 450 degrees. Spoon pie filling over cheesecake. Spoon reserved batter over pie filling in criss-cross pattern to form lattice design. Bake at 450 degrees, 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. 10-12 servings.

Variation: Substitute 13 x 9 inch baking pan for 9 inch springform pan. Prepare recipe as directed except for baking. Bake at 350 degrees, 40 minutes. Increase oven temperature to 450 degrees. Continue as directed.