Orange Upside-Down Cheesecake
INGREDIENTS:
1 c Chocolate Wafer Crumbs 6 oz Semi-sweet Chocolate Chips *
3 tb Margarine, Melted 1/4 ts Almond Extract
16 oz Cream Cheese Softened 21 oz Cherry Pie Filling (1 Cn)
2/3 c Sugar 1 x Frozen Whipped ToppingThawed
2 ea Large Eggs
1 c Chocolate Wafer Crumbs 6 oz Semi-sweet Chocolate Chips *
3 tb Margarine, Melted 1/4 ts Almond Extract
16 oz Cream Cheese Softened 21 oz Cherry Pie Filling (1 Cn)
2/3 c Sugar 1 x Frozen Whipped ToppingThawed
2 ea Large Eggs
* Chocolate Chips should be melted. -----------------------
Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving.
Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving.