This lattice cherry cheesecake is as easy as pie -- actually it's easier!

Lattice Cherry Cheesecake

1 (20-ounce) package) NESTLÉ TOLL HOUSE Chocolate Chip Cookie Dough
2 (8-ounce) packages cream cheese, softened
1 cup sour cream
3/4 cup granulated sugar
1/4 teaspoon almond extract
3 large eggs
1 (21-ounce) can cherry pie filling

1. Freeze refrigerated cookie dough for 1 hour. Slice into 1/8-inch slices. Arrange the slices, slightly overlapping, on bottom and sides of a greased 9-inch springform pan. Seal the edges to form the crust.
2. Combine softened cream cheese, sour cream, sugar, and almond extract. Mix on medium speed with an electric mixer, until well blended. Add 3 eggs, one at a time, mixing well after each addition. Reserve 1/4 cup of the batter and chill. Pour the remaining batter over the crust.
3. Bake at 350°F (175°C) for 1 hour and 10 minutes.
4. Spoon cherry pie filling over the cheesecake. Drizzle the reserved batter over the pie filling forming a lattice design.
5. Bake at 450°F (230°C) for 10 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan.

Makes 12 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.