Cherry Cheesecake

1 unbaked pie crust plus extra pie dough for lattice top
1/2 cup sugar
1TBSP cornstarch
2 bricks (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
1 large egg
1/2 tsp almond extract
1 can (21 oz) cherry pie filling
White from 1 large egg, in a small bowl
1/3 cup sliced almonds

1. Heat oven to 350. Have a 9 inch pie plate ready.
2. Fit 1 crust into pie plate. Cut remaining dough in 1/2 inch wide strips. Cover with plastic wrap; refrigerate.
3. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended.
4. Spread batter evenly in crust; spoon pie filling evenly over top. Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 4-5 strips evenly spaced across pie filling. Place 4-5 more strips diagonally over first strips to form a lattice (discard remaining stips). (I only use about 4 across each way.) Trim and press ends to bottom crust. Brush rim with egg white; press on almonds.
5. Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold. Serves 12
Per serving; 360 cal, 6 g pro, 40 g car, 0 g fiber, 19 g fat (9 g sat fat), 51 mg chol, 305 mg sod.