Double-Cherry Cheesecake Cobbler

Ingredients

• 0.3 teaspoon almond extract 
• 0.3 cup butter divided melted
• 21 ounce cherry pie filling canned
• 8 ounce cream cheese softened
• 1 large eggs 
• 0.3 cup flour all-purpose
• 0.3 cup sugar 
• 15 ounce cherries dark sweet drained canned
• 1 teaspoon vanilla extract 
• 20  vanilla wafers crushed

Equipment

• sauce pan
• oven
• hand mixer

Directions

1. Beat cream cheese, sugar, and flour at low speed with an electric mixer; add egg and extracts, beating until smooth. Set aside.
2. Stir together cherries, cherry pie filling, and 2 tablespoons melted butter in a large saucepan, and cook over medium heat, stirring often, 5 minutes or until thoroughly heated. Spoon hot cherry mixture into a lightly greased 9-inch deep-dish pie plate. Spoon cream cheese mixture evenly over hot cherries.
3. Combine crushed vanilla wafers and remaining 2 tablespoons melted butter.
4. Sprinkle evenly over cream cheese mixture.
5. Bake at 350 for 30 minutes or until golden brown and set.
6. Let stand 15 minutes before serving.