Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.

Let cool.

Meanwhile, beat cream cheese and sugar.

Add vanilla, rum extract and one egg at a time, beating well.

Pour into crust

Lower oven to 325 and bake 75-90 minutes until cooked through and browned.

Chill overnight in fridge and top with canned cherry pie filling.