Ingredients
Crust
1 3/4 cups gingersnap cookie crumbs (about 30 cookies)
1/4 cup margarine or butter, melted
Filling
3 (8-oz.) pkg. cream cheese, softened
1 cup sugar
4 eggs
1 (15.75-oz.) can lemon pie filling
1 (8-oz.) container sour cream
1 teaspoon grated lemon peel
Topping
1 (12-oz.) jar seedless red raspberry preserves
1/3 cup lemon juice
2 cups halved strawberries
1 cup blueberries
1 cup raspberries
2 kiwi fruit, peeled, quartered lengthwise and sliced
Strips of lemon peel, if desired
Directions
Heat oven to 350°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1/2 inch up sides of ungreased 10 or 9-inch springform pan. Bake at 350°F. for 5 minutes.
2Meanwhile, in large bowl, combine cream cheese and sugar; beat 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 into partially baked crust; spread evenly.3Bake at 350°F. For 10-inch pan, bake 60 to 70 minutes or until center is almost set; for 9-inch 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 in pan on wire rack for 1 hour. Refrigerate at least 24 hours.4In small bowl, combine preserves and lemon juice; mix well. Refrigerate.5To serve, carefully remove sides of pan. Place cheesecake on serving plate. Spread reserved pie filling over top of cheesecake.6In medium bowl, combine strawberries, blueberries and raspberries. Spoon about 1 cup berry mixture around edge of cheesecake. Drizzle with some of preserves mixture. Arrange a few kiwi fruit pieces in berry mixture on cheesecake. Garnish with lemon peel strips. Serve with remaining fruit and preserves mixture. Store in refrigerator.
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