Instructions

• Preheat oven to 350°F. Line either an 18-count muffin pan with paper liners OR line a 12-count muffin pan with paper liners and an 8x4-inch loaf pan with parchment paper.
• Place 1 Oreo in the bottom of each muffin cavity. If using the 8x4-inch loaf pan, place about 6 Oreos in the bottom of the loaf pan (this uses all 18 Oreos).
• In a large bowl, add the two 8-ounce packages of softened cream cheese, 2 large eggs, 1/3 cup granulated sugar, and 1 to 2 teaspoons almond extract. Beat with a handheld electric mixer on high for about 5 minutes, until the mixture is very smooth and lump-free.
• Open the 20-ounce can of cherry pie filling. Reserve half the can for topping and add the other half to the cream cheese mixture. Gently stir or fold by hand until the filling is evenly distributed in the batter.
• Spoon the batter into the prepared muffin liners, filling each about 3/4 full. If using the loaf pan, pour any remaining batter into the prepared loaf pan.
• Bake at 350°F: the mini cheesecakes (muffin pan) for about 30 minutes and the loaf pan for about 45 minutes. Bake until the tops are slightly domed and the centers are set but still a little jiggly — they will fall and firm as they cool. Light, even browning on top indicates doneness.
• Remove the pans from the oven and set them aside to cool to room temperature. Refrigerate if you want the cheesecakes to firm further before serving.
• After cooling (or chilling), add a generous dollop of the reserved cherry pie filling to the top of each mini cheesecake or spread it over the loaf. Serve immediately or chill until serving. Store airtight in the refrigerator for up to 1 week; if saving them for several days, add the final cherry topping just before serving.