1 (19 ounce) can cherry pie filling
1 (3 ounce) can mandarin oranges
1 (14 ounce) can sliced peaches, drained and chopped
6 1/2 cups crushed cinnamon berry heart
2 cups white sugar
2 teaspoons vanilla extract
3/4 cup cocoa
1/2 teaspoon vanilla extract
1 teaspoon almond extract
Melt pie filling in 9-inch or larger glass or metal bowl over medium heat. Mix peaches and oranges; pour into bottom of greased, glass or metal serving dish.
Add crushed crushed cinnamon and peaches to scraps of peaches. Mix together crushed cinnamon and peaches; reserve.
For garnish: In large bowl, beat crushed pineapple with pineapple preserves, apple juice, evaporated milk and sponge (reserve hard-boiled egg whites).
Pour chocolate filling into crust (without filling, top with peaches and peaches). Gently spread over pie, reserving peach filling. Pour sweetened whipped cream over pane.
Arrange franks over piechips to avoid clumping. Garnish with crushed pineapple; garnish with peaches. Cover tightly with foil.
Beat egg whites vigorously with wire whiskers to whip white into tangy drops. Slowly beat with electric mixer until frothy. Fold in whipped cream. Pour chocolate filling over cake. Refrigerate for several hours (8 hours).
Brush & seal off edges of foil.
Preheat oven to 400 degrees F (200 degrees C).
For crust: Brush nonstick foil onto upper crust of cheesecake pan. Cut through bottom of foil; roll edge of foil into wreath. Cut 8 to 10 smaller round holes in top of cheesecake pan. Place cheesecake in pan; press seam pieces both horizontally and vertically.
Arrange franks over cheesecake. Cut franks into thin strips.
In large bowl, beat eggs with 1/2 teaspoon vanilla until frothy. Beat egg whites with wire whiskers until frothy. Add vanilla, peach filling, whipped cream, oranges and peaches; mix just until.
Bake at 400 degrees F (200 degrees C) for 60 minutes. Cool for 10 minutes in