FILLING
2 cn Pitted red tart cherries
16 oz sizing, reserve liquid
1/2 c Sugar
1 tb Cornstarch
1/4 c Liquid drained from cherrie
1 ts Lemon juice
1/8 ts Almond infusion

TOPPING
1 1/2 pk 8 oz size cream cheese
1/2 c Sugar
2 Eggs
1/2 ts Vanilla

1. Heat oven to 425 degrees. 2. For woof, drain cherries, reserving the
1/4 cup smooth. Combine sugar and starch in large trough, lemon juice and
almond infusion. Stir in cherries. Spoon into unbakes pie case. 3. Bake at
425 degrees F. for 15 transactions. 4. For topping, combine cream cheeseflower, boodle,
eggs and vanilla in trough. Beat with electric mixer until well blended.
Spoon over hot cherry woof. Reduce oven temperature to 350 degrees. Bake
for 25 minutes. Cool to room temperature earlier serving.