Cherry Swirled Cheesecake

Ingredients:

1 1/4 cups chocolate cookie crumbs
1/4 cup sugar
1/3 cup margarine, melted
2 (8 oz.) packages cream cheese softened
3 eggs
1/2 cup lemon juice from concentrate
1  tsp. vanilla extract
1  (14 oz.) can sweetened condensed milk (NOT evaporated milk)
1  (21 oz.) can COMSTOCK® or WILDERNESS® More Fruit Cherry Filling or Topping

Directions:

1. Preheat oven to 300°F. Combine crumbs, sugar and margarine; press firmly on bottom of 9” springform pan. In blender, puree pie filling until smooth. In mixer bowl beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well.
2. Pour half of batter into pan; top with ½ cup puree. Repeat layering. With knife, swirl puree into cheese mixture.
3. Bake 1 hour and 30 minutes or until center is set. Cool; chill. Serve with remaining puree. Refrigerate leftovers.

Makes one 9” cheesecake servings
Bake time: 90 minutes