“That’s what I thought, at first. But then I called the hotel switchboard and I asked them to connect me directly.”

“And there was still no answer?” Andrea nodded and Hannah saw her sister’s eyes begin to glisten with unshed tears. “Don’t jump to conclusions, Andrea. I’m sure there’s some explanation.”

“That’s exactly what I’m afraid of!”

Oh, boy! Hannah said under her breath.

“Well?” Andrea asked, lifting her chin and looking straight into her sister’s eyes. “What do you think I should do?”

“There’s only one thing to do,” Hannah replied quickly. “Eat chocolate. Just sit here and try to relax and I’ll get you a whole plateful of cookies.”

CHERRY CHEESECAKE

Preheat oven to 350 degrees F., rack in the middle position

For the crust:

2 cups vanilla wafer cookie crumbs (measure AFTER crushing)

ž stick melted butter (6 Tablespoons)

1 teaspoon almond extract

Pour melted butter and almond extract over cookie crumbs. Mix with a fork until they’re evenly moistened.

Cut a circle of parchment paper (or wax paper) to fit inside the bottom of a 9-inch Springform pan. Spray the pan with Pam or some other nonstick cooking spray, set the paper circle in place, and spray with Pam again.

Dump the moistened cookie crumbs in the pan and press them down over the paper circle and one-inch up the sides. Stick the pan in the freezer for 15 to 30 minutes while you prepare the rest of the cheesecake.

For the topping:

2 cups sour cream

˝ cup white (granulated) sugar

1 teaspoon vanilla

21-ounce can cherry pie filling*** (I used Comstock Dark Sweet Cherry)

***If you don’t like canned pie filling, make your own with canned or frozen cherries, sugar, and cornstarch.

Mix the sour cream, sugar, and vanilla together in a small bowl. Cover and refrigerate. Set the unopened can of cherry pie filling in the refrigerator for later.

For the cheesecake batter:

1 cup white (granulated) sugar

3 eight-ounce packages cream cheese at room temperature (total 24 ounces)

1 cup mayonnaise (not Miracle Whip)

4 eggs

2 cups white chocolate chips (11 or 12 ounce bag—I used Ghirardelli’s)

2 teaspoons vanilla

Place the sugar in the bowl of an electric mixer. Add the blocks of cream cheese and the mayonnaise, and whip it up at medium speed until it’s smooth. Add the eggs, one at a time, beating after each addition.

Melt the white chocolate chips in a microwave safe bowl for 2 minutes. (Chips may retain their shape, so stir to see if they’re melted—if not, microwave in 15-second increments until you can stir them smooth.) Cool the melted white chocolate for a minute or two and then mix it in gradually at slow speed. Scrape down the bowl and add the vanilla, mixing it in thoroughly.