QUICK AND EASY CHERRY CHEESECAKE PIE

I always loved a good cheesecake topped with cherries. But, making a for real, from scratch cheesecake takes a lot of time. This cheesecake pie takes a fraction of the time and is just as delicious. It's my "go to" dessert I take to holiday gatherings and picnics. I hope you'll try it.....topped with your favorite fruit topping!

SUPPLIES:

large mixing bowl

measuring cups

measuring spoons

can opener

mixing spoon

wire whisk (optional)

INGREDIENTS:

1 pre-made graham cracker pie crust

8 ounces cream cheese, softened

1/3 cup granulated sugar

1/2 teaspoon vanilla extract

1 cup sour cream (OR 1 8-ounce container)

8 ounces frozen whipped topping, thawed

1 21-ounce can cherry pie filling

1/2 teaspoon almond extract

Remove plastic covering from pie crust. Set aside to use later to cover finished pie.

Add softened cream cheese, sugar and vanilla extract to the bowl. Mix well and beat by hand until well blended. Add the sour cream and mix well.

Add the whipped topping to the bowl with the cream cheese mixture. (Set aside about 1/3 cup to use as garnish on finished pie). Mix well by hand. You will notice the mixture "seizing up" while you mix. This is what you want to make a nice firm, yet fluffy pie filling.

Spoon filling into pie shell and spread evenly. Try to make a slight indentation in filling so all of the cherry pie filling will fit nicely.

Prepare pie filling by adding almond extract and mixing well. Spoon on top of cheesecake filling and spread evenly.

For this Instructable, I spread the reserved whipped topping evenly on top of the pie and "carved" the "pi" symbol into the topping.

When pie is done, place the plastic lid to the pie and secure by crimping the edges of the foil pie pan so the edges are kept in place and the cover covers the entire pie. Refrigerate at least 2 hours before serving.