CRUST: 1 c Graham-cracker crumbs
3 tb Sugar
1/4 ts Cinnamon
3 tb Butter
FILLING: 3 pk Cream cheese (8oz)ea,
At room temperature 2 ts Grated fresh lemon peel
5 lg Eggs
1 c Sugar
1/4 ts Salt
CREAMY TOPPING: 1 1/2 c Sour cream
2 tb Sugar
1/2 ts Vanilla
1 cn Cherry pie filling
FOR GARNISH: Blueberries Artificial or fresh leaves
CRUST: Lightly grease bottom and sides of a 9-inch springform pan. Mix crumbs, sugar and cinnamon in a small bowl. Add butter, stir until blended. Press evenly over bottom and 2 inches up the sides of prepared pan. Refrigerate while preparing filling. FILLING: Heat oven to 350’F. Beat cream cheese and lemon peel in large bowl of electric mixer until smooth and creamy. Add eggs, sugar and salt and beat until blended, scraping down sides of bowl occasionally. Once blended, beat 10 minutes or until mixture is smooth, creamy and pale. Pour into prepared pan. Bake 50 minutesa or until cake is set and top feels firm. Remove from oven and let stand in pan on wire rack 20 minutes (cake will continue to set and top may crack during cooling). CREAMY TOPPING: With a wooden spoon beat sour cream, sugar and vanilla about 1 minute until smooth. Pour over cake and spread
gently over surface. Return to oven and bake 10 to 12 minutes until set. Cool in pan on wire rack, then refrigerate until cold or up to 2 days. TO SERVE: Run knife around cake to loosen. Remove pan sides. Cake can be frozen ( leave on pan bottom), well wrapped, up to 1 month. Just before serving spoon pie filling over top. TO GARNISH: Arrange blueberries in the shape of a bunch of grapes on the cherries. Add the leaves. Scatter more blueberries around. Makes 18 servings.