FRESH CHERRY CHEESECAKE

Steps:

• Crust-in a bowl, combine cookie crumbs and butter; press into the bottom of a greased 9-inch springform pan; freeze.
• Filling-in a large mixer bowl, beat cream cheese, cottage cheese, sour cream and flour on med-high speed for 3 minutes.
• Mix in sweetened condensed milk.
• Add eggs, one at a time, beating after each addition.
• Add lemon juice, vanilla and almond extract.
• Fold in cherries.
• Pour batter over frozen crust.
• Bake in a preheated 350° oven for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
• Cool for 2 hours.
• Cover and refrigerate for 6 hours before decorating and serving.
• Topping-in a well-chilled bowl, whip cream on med-high speed until soft peaks form.
• With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form.
• Add almond extract and stir to incorporate.
• Ice top of cake or pipe rosettes around top of cake, if desired.
• Top with cherries.