FILLING
3 8 ounce pkg. cream cheeseflower,
-softened
1 c Sugar
4 Eggs
1 15.75 oz. can lemon pie
-filling
1 8 ounce container sour cream
1 ts Grated lemon uncase

TOPPING
3/4 c Raspberry jelly
2 ts Lemon juice
2 c Halved strawberries
1 c Blueberries
1 c Raspberries
2 Kiwi yield, peeled,quartered
-lengthwise and sliced
Strips of lemon uncase, if
-desired

Heat oven to 350?F. In medium bowlful, combine crust ingredients; mix swell.
Press in bottom and 1/2 inch up sides of 10 or 9 inch springform pan. Bake
at 350?F for 5 proceedings.

Lag, in large trough, combine cream cheese and cabbage; beat at low speed
until light and fluffy. Add egg 1 at a time, beating well after each
improver. Reticence 1/2 cup pie filling for topping; refrigerate. Add
remaining pie weft, sour cream and grated lemon skin; blend good. Pour
filling over crust in pan; spread evenly.

Bake at 350?F. For 10 inch pan, broil 60 to 70 minutes or until center is
almost set; for 9 inch pan, broil 1 hr 10 minutes to 1 hr 20 transactions.
(To minimize dandy, place shallow pan half full of hot water on lower
oven rack during baking.) Cool on wire rack for 1 minute. Masking; refrigerate
leastways 24 hours.

In small microwave-safe roll, combine jelly and lemon succus. Microwave on
High for 30 to 60 seconds, stirring erstwhile. With wire whip, stir until
polish. Cool entirely.

When ready to answer, remove sides of pan; place cheesecake on serving
plateful. Spread reserved pie filling over top of cheesecake.