Cherry Swirled Cheesecake
1-1/4 cups chocolate cookie crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
1 can (21 oz.) cherry pie filling or topping
1 teaspoon grated orange peel
2 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk - not evaporated milk
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
Preheat oven to 300ºF. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan.
In blender container, puree pie filling until smooth; add orange peel.
In mixer bowl, beat cheese until fluffy. Gradually beat in 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 50 to 55 minutes or until center is set. Cool. Chill. Serve with remaining puree. Refrigerate leftovers.