Ingredients
1 cup ground almonds1/3 cup graham cracker crumbs (about 6 squares)1/4 cup butter, melted3 packages (8 ounces each) cream cheese, softened1 can (14 ounces) sweetened condensed milk3 large eggs, room temperature, lightly beaten1 can (21 ounces) cherry pie filling, divided
Preparation
In a small bowl, combine almonds and cracker crumbs; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a bowl, beat the cream cheese and milk until smooth. Add eggs, beat on low just until blended. 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° 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.
