Lemon Chiffon Cheesecake with Fruit Topping
1-3/4 cups gingersnap crumbs; about 30 cookies
1/4 cup margarine or butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 can (15.75 oz) lemon pie filling
1 container (8 oz.) sour cream
1 tablespoon grated lemon peel
3/4 cup raspberry jelly
2 teaspoons lemon juice
2 cups halved strawberries
1 cup blueberries
1 cup raspberries
2 kiwi fruit, peeled, quartered lengthwise, sliced
strips of lemon peel if desired
Heat oven to 350ºF. In a med. bowl, combine crust ingredients; mix well. Press in bottom and 1/2-in. up sides of 10 or 9-in. springform pan. Bake 350ºF for 5 minutes.
Meanwhile in a large bowl, combine cream cheese and sugar; beat at low speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Reserve 1/2 cup pie filling for topping; refrigerate. Add
remaining pie filling, sour cream and grated lemon peel; blend well. Pour filling over crust in pan; spread evenly.
Bake at 350ºF. For 10-in. pan, bake 60 to 70 minutes or until center is almost set; for 9-in. pan, bake 1 hour 10 minutes to 1 hour 20 minutes. (to minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool on wire rack for 1 hour. cover; refrigerate at least 24 hrs.
In small microwave-safe bowl, combine jelly and lemon juice. Microwave on high for 30-60 seconds, stirring once. With wire whisk stir until smooth. Cool completely.
When ready to serve, remove sides of pan; place cheesecake on serving plate. Spread reserved pie filling over top of cheesecake.
In medium bowl, combine strawberries, blueberries and raspberries. Spoon about 1 cup berry mixture around edge of cheesecake. Drizzle with some of jelly mixture. Arrange a few kiwi fruit pieces in berry mixture on cheesecake. Garnish with lemon peel strips. Serve with remaining fruit and jelly mixture.
Store in refrigerator.