Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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