KENSINGTON HARDCOVER MARCH 2006 A Hannah Swensen Mystery By JOANNE FLUKE For the cheesecake batter: 1 cup white (granulated) sugar 3 eight-ounce packages cream cheese at room temperature (total 24 ounces) 1 cup mayonnaise (I used Best Foods) 4 eggs 2 cups white chocolate chips (12-ounce bag – I used Ghirardelli’s) 2 teaspoons vanilla Use an electric mixer on medium speed to blend sugar, cream cheese, and the mayonnaise until the mixture is smooth. Scrape down the bowl. Add the eggs, one at a time, beating after each addition. Cherry Cheesecake Preheat oven to 350 degrees F., rack in the middle position FOR THE CRUST: 2 cups crushed vanilla wafer cookies (measure AFTER crushing) 3/4 stick melted butter (6 Tablespoons) 1 teaspoon almond extract Pour melted butter and almond extract over the cookie crumbs. Mix with a fork until they’re evenly moistened. Spray a 9-inch springform pan with Pam or other non-stick cooking spray. Press the cookie crumbs evenly into the bottom of the pan and an inch or more up the sides. Freeze the pan, uncovered, for 15 to 30 minutes while you mix up the cheesecake. FOR THE TOPPING: 2 cups sour cream 1/4 cup white sugar (granulated) 1 teaspoon vanilla extract 21-ounce can cherry pie filling (I used Comstock Dark Sweet Cherry) Mix the sour cream, sugar, and vanilla together in a small bowl. Cover and refrigerate. Also refrigerate the unopened can of cherry pie filling. CHERRY CHEESECAKE MURDER CHERRY CHEESECAKE MURDER