Ingredients
Cookie Base and Topping:
1 (1 pound 1.5 ounce) pouch Betty Crocker� sugar cookie mix
1/4 cup cold butter or margarine
4 ounces cream cheese
1/2 cup sliced almonds
2 1/2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2 tablespoons Gold Medal� all-purpose flour
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling
Directions
Place cookie mix in bowl. Cut in butter and 4 ounces cream cheese, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of greased 13x9-inch pan.
Bake at 350 degrees F for 12 minutes.
Blend 20 ounces cream cheese, sugar, flour, almond extract and eggs in bowl 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 at 350 degrees F for 40 to 45 minutes. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Store covered in refrigerator.
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