whipped cream cherry cheesecake

How To Make whipped cream cherry cheesecake

• 
  1

  Line sides & bottom of 9" springform pan with 48 ladyfinger halves. Using stand mixer fitted with paddle, beat cream cheese, sugar, vanilla & almond extract on medium high speed until smooth; transfer to large bowl. Using dry, clean bowl & whisk attachment, whip cream on medium low speed until foamy, about 1 minute. Increase speed to high & whip until soft peaks form, 1 - 3 minutes. Gently fold whipped cream into cream cheese mixture.
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  2

  Pour 1/2 of whipped cream mixture into prepared springform pan, spreading into even layer & cover with remaining 24 ladyfinger halves. Top with 1 C pie filling. Scrape remaining whipped mixture over pie filling & spread into even layer. Cover with plastic wrap & refrigerate until set, at least 4 hours. Refrigerate remaining 1 C pie filling.
• 3

  Spread chilled pie filling over top of cheesecake. Remove sides of pan. Serve.
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