Upside Down Cherry Crumb Cheesecake - cooking recipe

Ingredients

2 1/4 cups flour
1/2 cup sugar
3/4 cup butter, softened
2 egg yolks
1/2 cup sliced almonds, crushed
1 (19 ounce) can cherry pie filling (I used E.D. Smith's Light and Fruity)
1 (8 ounce) package light cream cheese, softened
2/3 cup sugar
2 egg whites
2 eggs
1/4 cup light sour cream

Preparation

Preheat oven to 350F and lightly spray a 10\" springform pan with cooking spray.
Crush the sliced almonds with your hands, until they are crumbs (they don't need to be extremely fine).
Mix the almonds, flour, and 1/2 cup sugar then add the butter and egg yolks to form crumbs (note you do not want this to form a ball, it should be nice small crumbs).
Press 1/2 to 2/3 of the crumbs into the base of a springform pan then spread evenly with the cherry pie filling.
Beat the eggs, egg whites, 2/3 cup sugar, cream cheese and sour cream until smooth then pour evenly over the cherries.
Make sure the remaining crumb mixture is very finely crumbled then sprinkle it lightly and evenly over the top of the cream cheese mixture.
Bake for 50 minutes then remove from oven and cool completely before serving.
Note: The cheesecake portion takes awhile to firm up and is better the second day.