RECIPE FROM "SANDY'S
Cherry Almond Cheesecake
1 cup finely ground almonds
1/3 cup graham cracker crumbs (about 6 squares)
1/4 cup butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (21 ounces) cherry pie filling, divided
In a small bowl, combine almonds and cracker crumbs; stir in butter. Press onto the bottom of a greased 9-inch springform pan; set aside.
In a mixing bowl, beat the cream cheese and milk until smooth. Add eggs; beat on low just until combined Pour into prepared crust. Refrigerate 1/2 cup pie filling for garnish. Drop remaining pie filling by teaspoonfuls onto cream cheese mixture; cut through batter with a knife to swirl the filling.
Bake at 325 degrees for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Cut cheesecake into slices.
Garnish with reserved pie filling. Refrigerate leftovers.
YIELD 12 servings.