* Cookie mix should be refrigerated Sugar Cookie dough from the dairy case. ~-------------------------------------------------------------------------Freeze cookie dough 1 hour. Slice into 0 cm slices. Arrange slices, slightly overlapping, on bottom and sides of greased 23 cm springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve quarter cup batter and chill. Pour remaining batter over crust. Bake at 180ºC ., 1 hour and 10 minutes Increase oven temperature to 230ºC . Spoon pie filling over cheesecake. Spoon reserved batter over pie filling forming a lattice design. Bake at 230ºC ., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 23 cm baking pan for 23 cm springform pan. Prepare as directed except for baking. Bake at 180ºC ., 40 minutes. Increase oven temperature to 230ºC . Continue as directed.