There is NEVER enough cheesecake.
- 1 1⁄2 cup chocolate cookie crumbs
- 3 tbsp. butter, melted
- 16 oz. cream cheese, softened
- 14 oz. can Eagle brand creamy chocolate sweetened condensed milk
- 3 eggs
- 3 tbsp. cornstarch
- 1 tsp. almond extract
- 21-oz. can cherry pie filling, chilled
Preheat oven to 350°. Combine crumbs and butter. Press in to bottom of springform pan.
In large bowl, beat cheese until fluffy. Gradually add in sweetened condensed milk and beat until smooth.
Add eggs, cornstarch, and almond extract. Mix well. Pour into prepared pan.
Bake 55 minutes or until center is set. Cool, chill. Top with cherry pie filling before serving.