INGREDIENTS

INSTRUCTIONS

*    Cookie mix should be refrigerated Sugar Cookie dough from the dairy
case.
Freeze cookie dough 1 hour.  Slice into 1/8-inch slices.  Arrange slices,
slightly overlapping, on bottom and sides of greased 9-inch springform
pan.  With 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
well after each addition.  Reserve 1/4 cup batter and chill.  Pour
remaining batter over crust.  Bake at 350 degrees F., 1 hour and 10 minutes
Increase oven temperature to 450 degrees F.  Spoon pie filling over cheese-
cake.  Spoon reserved batter over pie filling forming a lattice design.
Bake at 450 degrees F., 10 minutes.  Loosen cake from rim of pan; cool
before removing rim of pan.
  VARIATION:
Substitute 13 x 9-inch baking pan for 9-inch springform pan.  Prepare as
directed except for baking.  Bake at 350 degrees F., 40 minutes.  Increase
oven temperature to 450 degrees F.  Continue as directed.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip

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