Lattice Cherry Cheesecake

1 20-OZ PKG REFRIGERATED SUGAR COOKIES

SLICE DOUGH INTO 1/8 IN. SLICES. ARRANGE SLICES ON BOTTOM AND SIDES.
SEAL EDGES TO FORM CRUST.

2- 8-OZ PKGS CREAM CHEESE
1 C SOUR CREAM
3/4 C SUGAR
1/4 TSP ALMOND EXTRACT
3 EGGS
1 21-OZ CHERRY PIE FILLING

COMBINE CHEESE, SOUR CREAM, SUGAR AND EXTRACT.
ADD EGGS ONE AT A TIME.
RESERVE 1/4 CUP BATTER.
POUR REMAINING OVER CRUST.
BAKE 350 1 HOUR 10 MIN.
INCREASE TEMP TO 450.
SPOON PIE FILLING OVER CRUST.
SPOON RESERVED BATTER OVER PIE FILLING IN CRISS-CROSS PATTERN TO FORM LATTICE DESIGN.
BAKE 450 10 MIN.
LOOSEN, COOL. CHILL.

NOTE: MAY SUBISITUTE ANY PIE FILLING FOR THE CHERRY.

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