ok, here goes:
Almond Streusel-Cherry Cheesecake Bars
Cookie Base & Topping
1 pouch ( 1 lb, 1.5 oz) Betty Crocker sugar cookie mix
1/4 c cold butter or margarine (I always use butter)
4 oz (1.2 of 8 oz pkg) cream cheese
1/2 c sliced almonds
Filling
2 1/2 pkgs (8 oz ea) cream cheese (20 oz) softened
1/2 c sugar
2 Tbsp flour
1 Tsp almond extract
2 eggs
1 can (21 oz) cherry pie filling
1. Heat oven to 350F. Spray bottom & sides of a 13x9" pan with Pam. Place cookie mix in large bowl. Cut in butter & 4 oz of 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.
2. Meanwhile, in large pan, beat 20 oz cream cheese, sugar, flour, almond extract & eggs with electric mixer on medium speed until smooth
3. Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping & almonds.
4. Bake 40 to 45 minutes or until golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Sore, covered in refrigerator.
High altitude (3500-6500 ft) in step 1, bake cookie base 15 min. In step 4, bake 45 to 50 min
