Lattice Cherry Cheesecake -

16 oz Cream Cheese, Softened

1 c Sour Cream

3/4 c Sugar

1/4 t Almond Extract

3 ea Large Eggs

21 oz (1 cn) Cherry Pie Filling

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

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.