Cherry-swirled Cheesecake

Ingredients

 * 1¼ cups chocolate cookie crumbs
 * ¼ cup sugar
 * ⅓ cup margarine or butter, melted
 * 1 can (21-ounce) cherry pie filling or topping
 * 1 tsp grated orange peel
 * 2 pkg (8-ounce) cream cheese, softened
 * 1 can (14-ounce) Eagle ® Brand sweetened condensed milk (not evaporated milk)
 * 3 eggs
 * ⅓ cup lemon juice from concentrate
 * 1 tsp vanilla extract

Directions

 * 1) Preheat oven to 300°F.
 * 2) Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch spring-form pan.
 * 3) In blender container, puree pie filling until smooth; add orange peel.
 * 4) In mixer bowl, beat cheese until fluffy.
 * 5) Gradually beat in Eagle ® Brand until smooth.
 * 6) Add eggs, lemon juice and vanilla; mix well.
 * 7) Pour half of batter into pan; top with ½ cup puree.
 * 8) Repeat layering.
 * 9) With knife, swirl puree into cheese mixture.
 * 10) Bake 50 to 55 minutes or until center is set. Cool. Chill.
 * 11) Serve with remaining puree.
 * 12) Refrigerate leftovers.