- 1/2 cup plus 1 Tbsp. cherry preserves (homemade is great or from 1 [13-oz.] jar, such as Bonne Maman)
- 4 cups heavy whipping cream, divided
- 2 teaspoons vanilla extract, divided
- 3/4 teaspoon brandy or almond extract, divided
- 1 (8-oz.) pkg. cream cheese, softened
- 3/4 cup plus 3 Tbsp. powdered sugar, divided
- 2 Bags Studmuffin Desserts Lemon Crisps or Key Lime Sublimes Signature Cookie Bites
Step 1: Process cherry preserves in a food processor until completely smooth, 1 to 2
minutes; set aside.
Step 2: Beat 3 cups of the cream, 1 teaspoon of the vanilla, and 1/2 teaspoon of the brandy or almond extract with a stand mixer fitted with whisk attachment on medium speed until foamy, about 30 seconds. Increase speed to medium-high, and beat until stiff peaks form, 1 to 2 minutes; set aside.
Step 3: Beat cream cheese, 3/4 cup of the powdered sugar, and 3 tablespoons of pureed cherry preserves in a large bowl on medium speed until smooth and completely combined, about 2 minutes. Gently fold one-third of whipped cream mixture into cream cheese mixture until thoroughly combined. Repeat in 2 more additions with remaining whipped cream mixture.
Step 4: Lightly coat a 9-inch springform pan with cooking spray. Line bottom of pan with a layer of Studmuffin Desserts Signature Cookie Bites, breaking them up in order to cover bottom (don't worry if there are some small gaps). Spread 2 cups whipped cream mixture over cookies. Dollop with 1 tablespoon pureed cherry preserves; swirl with a wooden skewer or the tip of a knife. Repeat layers 3 more times with remaining cookies and whipped cream mixture and 3 tablespoons of the remaining preserves,
ending with whipped cream mixture and preserves. Cover with plastic; chill 8 to 24 hours.
Step 5: Before serving, beat remaining 1 cup cream, 1 teaspoon vanilla, and a teaspoon brandy or almond extract with a stand mixer fitted with whisk attachment on medium speed until foamy, about 30 seconds. Increase speed to medium-high, and gradually add remaining 3 tablespoons powdered sugar; beat until medium peaks form, 1 to 2 minutes. Remove cake from springform pan; spread top with whipped cream. Dollop remaining 1 tablespoon preserves onto whipped cream; swirl gently with a wooden skewer or the tip of a knife. Top with fresh cherries.