If the picture isn't enough to send you into a sugar rush then nothing will. I am fond of cheesecake, add fruit to it, and I can't resist. Being in the mood for it, I had to have it ... but lacked the graham crackers for the crust. I WILL NOT BE DEFEATED! I had sugar cookie dough since I was going to make cookies, but I was willing to sacrifice cookies for some cheesecake. VIOLA! Smooth, sweet, tasty cheesecake ... even if it is a bit of a pain to make.

Ingredients:

The Crust:
1lb of Pillsbury Sugar Cookie Dough (I used the mini cookie dough pieces)

The Filling:
4-8oz. blocks of Cream Cheese, softened
4 Eggs
1 tablespoon Vanilla Extract
1 cup Granulated Sugar
1 can cherry pie filling for the topping (or any fruit filling)

Directions:
Press the cookie dough into an 8 inch spring form pan and bake at 350 about 15 minutes until almost done. Let cool.
Meanwhile, beat cream cheese and sugar. Add vanilla and one egg at a time, beating well between each egg.
Pour into cooled crust. Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
Chill overnight in fridge and top with canned cherry pie filling!

WHERE DID THAT CAN OF WHIPPED CREAM RUN AWAY TO?!