Cherry Swirled Cheesecake

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

3 eggs

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.


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