Cherry-swirled Cheesecake

Ingredients

 * 1 1/4 	cups  	Chocolate cookie crumbs
 * 1/4 	cup 	Sugar
 * 1/3 	cup 	Margarine or butter, melted
 * 1 	can 	(21-ounce) cherry pie filling or topping
 * 1 	tsp 	Grated orange peel
 * 2 	pckg 	(8-ounce) cream cheese, softened
 * 1 	can 	(14-ounce) Eagle ® Brand Sweetened Condensed Milk (NOT evaporated milk)
 * 3 		Eggs
 * 1/3 	cup 	Lemon Juice from Concentrate
 * 1 	tsp 	Vanilla extract

Directions
Preheat oven to 300°.  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 Eagle ® Brand 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.