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* Cookie mix should be refrigerated Sugar Cookie dough.
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1.
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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 spring form pan. With floured fingers, seal edges to form crust.
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2.
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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.
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3.
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Bake at 350 degrees F. for 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheesecake. Spoon reserved batter over pie filling forming a lattice design.
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4.
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Bake at 450 degrees F. for 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
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VARIATION: Substitute 13 x 9-inch baking pan for 9-inch spring form pan. Prepare as directed except for baking. Bake at 350 degrees F. for 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed.
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