DIVNE CHEESECAKE

      Title: DIVNE CHEESECAKE
  Categories: Cheesecakes
       Yield: 18 Servings
  
            CRUST:
       1 c  Graham-cracker crumbs
       3 tb Sugar
     1/4 ts Cinnamon
       3 tb Butter
            FILLING:
       3 pk Cream cheese (8oz)ea,
            At room temperature
       2 ts Grated fresh lemon peel
       5 lg Eggs
       1 c  Sugar
     1/4 ts Salt
            CREAMY TOPPING:
   1 1/2 c  Sour cream
       2 tb Sugar
     1/2 ts Vanilla
       1 cn Cherry pie filling
            FOR GARNISH:
            Blueberries
            Artificial or fresh leaves
  
   CRUST: Lightly grease bottom and sides of a 9-inch springform pan. Mix
   crumbs, sugar and cinnamon in a small bowl. Add butter, stir until
   blended. Press evenly over bottom and 2 inches up the sides of
   prepared pan. Refrigerate while preparing filling. FILLING: Heat oven
   to 350'F. Beat cream cheese and lemon peel in large bowl of electric
   mixer until smooth and creamy. Add eggs, sugar and salt and beat
   until blended, scraping down sides of bowl occasionally. Once
   blended, beat 10 minutes or until mixture is smooth, creamy and pale.
   Pour into prepared pan. Bake 50 minutesa or until cake is set and top
   feels firm. Remove from oven and let stand in pan on wire rack 20
   minutes (cake will continue to set and top may crack during cooling).
   CREAMY TOPPING: With a wooden spoon beat sour cream, sugar and
   vanilla about 1 minute until smooth. Pour over cake and spread gently
   over surface. Return to oven and bake 10 to 12 minutes until set.
   Cool in pan on wire rack, then refrigerate until cold or up to 2
   days. TO SERVE: Run knife around cake to loosen. Remove pan sides.
   Cake can be frozen ( leave on pan bottom), well wrapped, up to 1
   month. Just before serving spoon pie filling over top. TO GARNISH:
   Arrange blueberries in the shape of a bunch of grapes on the
   cherries. Add the leaves. Scatter more blueberries around. Makes 18
   servings.
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