Cherry Swirled Cheesecake
1 1/4 C. chocolate cookie crumbs
1/4 C. sugar
1/3 C. margarine, melted
1 can (21 oz.) more-fruit cherry pie filling
1 t. grated orange rind
2 packages (8 oz. each) cream cheese, room temperature
1 can (14 oz.) sweetened condensed milk
1/2 C. lemon juice
1 t. vanilla extract
Preheat oven to 300°F.
Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan.
In blender, puree pie filling until smooth; add orange rind.
In mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well.
Pour half of batter into pan; top with 1/2 cup puree. Repeat layering. With knife, swirl puree into cheese mixture.
Bake in preheated oven 50 to 55 minutes or until center is set.
Cool; chill. Serve with remaining puree. Refrigerate leftovers.