1/4 cup sugar
1/3 cup margarine, melted
1 (21 ounce) can cherry pie filling
1 teaspoon grated orange rind
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1/3 cup ReaLemon Lemon Juice from Concentrate
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan. In blender container, purée pie filling until smooth; add orange rind.
In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla. Mix well.
Pour half of the batter into pan; top with 1/2 cup purée. Repeat layering. With knife, swirl purée into cheese mixture. Bake 50 to 55 minuets or until center is set.
Allow to cook and then chill in refrigerator. Serve with remaining purée. Refrigerate leftovers.