Chocolate Cherry Heart Pie / Cheesecake

1. 1

   Preheat the oven to 450F.

2. 2

   Allow both crust pouches to stand at room temperature for 15 to 20 minutes.

3. 3

   Remove one crust from a pouch and unfold.

4. 4

   Press to smooth the fold lines.

5. 5

   Sprinkle 1 teaspoon of flour over the crust.

6. 6

   Lay the crust, floured side down, on an ungreased baking sheet.

7. 7

   Using a paper pattern as a guide, cut the crust into a heart shape.

8. 8

   Prick the crust all over with a fork.

9. 9

   Bake for 8 to 10 minutes, or until lightly browned.

10. 10

    Let cool.

11. 11

    Repeat with the remaining crust so that you have 2 heart-shaped crusts.

12. 12

    Combine the cream cheese, confectioners' sugar and almond extract and beat in an electric mixer set on medium speed for 3 to 4 minutes, or until smooth.

13. 13

    Add the heavy cream and beat until thick.

14. 14

    To assemble, place one heart-shaped pie crust on a serving plate and spread with 1/3 cup hot fudge.

15. 15

    Carefully spread half of the cream cheese mixture over the hot fudge.

16. 16

    Spoon two thirds of the cherry pie filling over cream cheese.

17. 17

    Spread second crust with remaining hot fudge and set on top of the cake, fudge side up.

18. 18

    Then gently spread the remaining cream cheese mixture and cherry pie filling, leaving about a 1-inch border on the top.

19. 19

    Decorate with cream cheese mixed with cherry juice or the liquidy (jelled) part of pie filling and whole or half cherries.

20. 20

    Refrigerate until ready to serve.

21. 21

    Store any leftovers in the refrigerator.

22. 22

    Note: To make pattern, cut a piece of paper into a heart shape about 10 1/2 inches high and 10 inches wide.

23. 23

    Source: FamilyTime.

* Per serving · 4 servings · Values may vary.