Cherry Cheesecake

Brownie crust made easy with a mix!

1 (18.4 oz.) pkg. milkchocolate brownie mix

2 eggs

1⁄2 cup oil

11⁄2 ( 8 oz.) pkgs. cream cheese, at room temp.

3⁄4 cup sugar

1⁄2 cup sour cream, at room temp.

1 tsp. almond extract 1( 1⁄4 oz.) env. unflavored gelatin

1 ( 21 oz.) can cherry pie filling, such as Comstock More Fruit

Easy as 1,2,3!

1 Heat oven to 350°F. Coat 8"x3" springform pan with cooking spray; place on rimmed baking sheet. Prepare brownie mix according to package directions with eggs, oil and 3 Tbs. water. Spread in pan. Bake on baking sheet until toothpick inserted into center comes out clean, 35– 40 min. Let cool on rack.

2 On medium speed, beat cream cheese and sugar until smooth, 2 min. On low speed, beat in sour cream and 3⁄4 tsp. extract until just blended; reserve. In 1-qt. microwave-safe bowl, stir gelatin into 1⁄4 cup water; let stand until absorbed, 2–3 min. Microwave in 10-sec. intervals until gelatin is just melted. Stir 1 cup reserved cheesecake batter into gelatin; if lumps form in mixture, microwave in 10-sec. intervals, stirring, until smooth. Stir into remaining cheesecake batter. Spread evenly in pan. Cover; chill until firm, at least 4 hrs.

3 When ready to serve cheesecake, run knife around edge of cake to release; remove side of pan. Transfer cheesecake to serving plate. Stir remaining almond extract into cherry pie filling. Spread filling mixture over cake top. Refrigerate leftovers, covered, for up to 3 days.

ACTIVE time: 30 min. TOTAL time: 6 hrs., 10 min. SERVINGS: 16