From the Betty Crocker website...

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Almond Streusel-Cherry Cheesecake Bars (Cookie Mix)
 
Prize-Winning Recipe 2008! Sugar cookie mix makes the base of a creamy
cheesecake bar with a baked-in cherry filling.

Prep Time:45 min
Start to Finish:4 hr
Makes:24 bars

Cookie Base and Topping
1          pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/4 cup cold butter or margarine
4 oz (half of 8-oz package) cream cheese
1/2 cup sliced almonds
 
Filling
2 1/2 packages (8 oz each) cream cheese (20 oz), softened
1/2 cup sugar
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon almond extract
2 eggs
1 can (21 oz) cherry pie filling
 
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray..
Place cookie mix in large bowl. Cut in butter and 4 oz 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.
 
Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond
extract and eggs with electric mixer on medium speed 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 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate
about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store
covered in refrigerator.
 
High Altitude (3500-6500 ft): In step 1, bake cookie base 15 minutes. In step 4,
bake 45 to 50 minutes.  
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~~~***Rhonda G in Missouri***~ ~~
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