Ingredients
½cupalmonds
2½cupsgraham cracker crumbs,(24 full crackers)
½cupsugar
12tbspunsalted butter,melted
32ozcream cheese,(4 blocks), softened
1cupsugar
4large eggs
½cupsour cream
1tspalmond extract
1cancherry pie filling
Preparation
Preheat the oven to 325 degrees F and spray a 9×13-inch baking dish with baking spray.
Add the almonds to a food processor, then pulse until it makes small crumbs.
Mix the almonds, graham cracker crumbs, sugar, and melted butter together, then press it into the baking dish in an even layer.
To a stand mixer, add the cream cheese and sugar on high speed until light and fluffy.
Lower the speed to medium, then add in the eggs, sour cream and vanilla until smooth.
Carefully spread the mixture on the crust, then bake for 40 to 45 minutes, until set and firm.
Top with canned cherry pie filling, spreading evenly over the cheesecake.
Chill completely, then serve, and enjoy!
