Fresh Cherry Cheesecake Recipe

Directions:

1. Crust-in a bowl, combine cookie crumbs and butter; press into the bottom of a greased 9-inch springform pan; freeze.
2. Filling-in a large mixer bowl, beat cream cheese, cottage cheese, sour cream and flour on med-high speed for 3 minutes.
3. Mix in sweetened condensed milk.
4. Add eggs, one at a time, beating after each addition.
5. Add lemon juice, vanilla and almond extract.
6. Fold in cherries.
7. Pour batter over frozen crust.
8. 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.
9. Cool for 2 hours.
10. Cover and refrigerate for 6 hours before decorating and serving.
11. Topping-in a well-chilled bowl, whip cream on med-high speed until soft peaks form.
12. With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form.
13. Add almond extract and stir to incorporate.
14. Ice top of cake or pipe rosettes around top of cake, if desired.
15. Top with cherries.