Flip the cheesecake right side up, take off the top plate, and remove the waxed paper.

Invert a serving platter over the bottom crust of your cheesecake.

Carefully pry off the bottom of the Springform pan and remove the paper from the bottom crust.

Invert the cheesecake so that it rests on the paper. Place a piece of waxed paper on a flat plate and tip it upside down over the top of your cheesecake.

To serve, run a knife around the inside rim of the pan, release the Springform catch, and lift off the rim.

When the pan is cool enough to pick up with your bare hands, place it in the refrigerator and chill it, uncovered, for at least 8 hours.

Cool the cheesecake in the pan on a wire rack.

Return the pan to the oven and bake for an additional 5 minutes.

Starting in the center, spoon the sour cream topping over the top of the cheesecake, spreading it out to within a half-inch of the rim.

Remove the pan from the oven, but DON'T SHUT OFF THE OVEN.

Pour the batter on top of the chilled crust, set the pan on a cookie sheet to catch any drips, and bake it at 350☏ for 55 minutes.

Scrape down the bowl and add the vanilla, mixing it in thoroughly. (Chips may retain their shape, so stir to see if they're melted-if not, microwave in 15-second increments until you can stir them smooth.) Cool the melted white chocolate for a minute or two and then mix it in gradually at slow speed.

melt the white chocolate chips in a microwave-safe bowl for 2 minutes.

Add the eggs, one at a time, beating after each addition. Add the blocks of cream cheese and the mayonnaise, and whip it up at medium speed until it's smooth.

Place the sugar in the bowl of an electric mixer.

Set the unopened can of cherry pie filling in the refrigerator for later.

Mix the sour cream, sugar, and vanilla together in a small bowl.

Stick the pan in the freezer for 15 to 30 minutes while you prepare the rest of the cheesecake.

Dump the moistened cookie crumbs in the pan and press them down over the paper circle and one inch up the sides.Spray the pan with Pam or some other nonstick cooking spray, set the paper circle in place, and spray with Pam again. Cut a circle of parchment paper (or wax paper) to fit inside the bottom of a 9-inch Springform pan.Mix with a fork until they're evenly moistened. Pour the melted butter and almond extract over the cookie crumbs.Preheat oven to 350☏, rack in the middle position.2 cups white chocolate chips (11-or 12-ounce bag-I used Ghirardelli's).3 eight-ounce packages cream cheese at room temperature (total 24 ounces).( If you don't like canned pie filling, make your own with canned or frozen cherries, sugar, and cornstarch).21-ounce can cherry pie filling (I used Comstock Dark Sweet Cherry).1/4 stick melted butter (6 Tablespoons).2 cups vanilla wafer cookie crumbs (measure AFTER crushing).Preheat oven to 350☏, rack in the middle position

Cherry cheesecake murder