BP's Rum Cherry Cheesecake

• 1 lb Pillsbury Sugar Cookie Dough
• 16 oz Cream Cheese..softened
• 4 Eggs
• 1/3 tsp vanilla extract
• 1/2 tsp rum extract
• 1 cup granulated sugar
• 1 can cherry pie filling

1. Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
2. Let cool.
3. Meanwhile, beat cream cheese and sugar.
4. Add vanilla, rum extract and one egg at a time, beating well.
5. Pour into crust
6. Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
7. Chill overnight in fridge and top with canned cherry pie filling.

sugar, cream cheese, eggs, vanilla, rum, sugar, cherry pie filling

Taken from cookpad.com/us/recipes/360416-bps-rum-cherry-cheesecake (may not work)