 Cookie Base and Topping | |
| 1 pouch (1 lb 1.5 oz) sugar cookie mix | |
| 1/4 | cup cold butter or margarine |
| 4oz (half of 8-oz package) cream cheese | |
| 1/2 | cup sliced almonds |
Filling | |
| 2 1/2 packages (8 oz each) cream cheese (20 oz), softened | |
| 1/2 cup sugar | |
| 2 tablespoons Gold Medal® all-purpose flour | |
| 1 teaspoon almond extract | |
| 2eggs | |
| 1 can (21 oz) cherry pie filling | |
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| Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes. | |
| Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth. | |
Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds. | |
Bake 30-35 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Store covered in refrigerator. |
