– Add the flour and sour cream, and mix until everything is well integrated.
– Pour the cream cheese mixture over the cookie base in the mold.
3. **Bake**:
– Place the mold in the oven and bake for about 50-55 minutes or until the center is almost set.
– Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
– Remove from the oven and let cool completely. Then, refrigerate for at least 4 hours, or better yet, overnight.
4. **Topping with cherry**:
– Once the cheesecake is very cold and has set, spread the cherry pie filling on top.
Enjoy
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