LATTICE CHERRY CHEESECAKE



1 20oz. pkg. PILLSBURY'S BEST Refrigerated sugar cookies
2 8oz. pkg. cream cheese, softened
1 cup sour cream
3/4 cup sugar
1/4 tsp. almond extract
3 eggs
2 jars MORELLO CHERRY PREMIUM SPREAD
or MORELLO CHERRY CONSERVE

Freeze cookie dough 1 hr. Slice into 1/8 in slices slightly overlapping, on bottom and sides of greased 9 in. spring form pan. With lightly floured fingers seal edges to form crust. 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 after each addition. Reserve 1/4 cup batter; chill. pour remaining batter over crust. Bake at 350 for 1 hr. and 10 min. Increase temperature to 450'. Spoon pie filling over cheesecake. Spoon reserved batter over pie filling in criss cross pattern and bake at 450' for 10 min . Loosen cake from rim of pan cool before removing rim of pan.


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