Lemon Chiffon Cheesecake with Fruit Topping

Name: Lemon Chiffon Cheesecake with Fruit Topping
Prep time: 45 min
Yield: 16
Ingredients: 1 3/4 cups gingersnap cookie crumbs (about 30cookies); 1/4 cup margarine or butter, melted; 3 (8-oz.) pkg. cream cheese, softened; 1 cup sugar; 4 eggs; 1 (15.75-oz.) can lemon pie filling; 1 (8-oz.) container sour cream; 1 teaspoon grated lemon peel; 1 (12-oz.) jar seedless red raspberry preserves; 1/3 cup lemon juice; 2 cups halved strawberries; 1 cup blueberries; 1 cup raspberries; 2 kiwi fruit, peeled, quartered lengthwise and sliced; Strips of lemon peel, if desired

Lemon Chiffon Cheesecake with Fruit Topping was pinched from <a href="http://www.pillsbury.com/recipes/lemon-chiffon-cheesecake-with-fruit-topping/753b1126-601b-45ea-a5d9-cd3777f37591" target="_blank">www.pillsbury.com.</a>

"Top off a zesty cheesecake with fresh fruit, and you're serving a winning dessert. Servings # 16..."

INGREDIENTS

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1 3/4 cups gingersnap cookie crumbs (about 30cookies)

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1/4 cup margarine or butter, melted

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3 (8-oz.) pkg. cream cheese, softened

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1 cup sugar

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4 eggs

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1 (15.75-oz.) can lemon pie filling

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1 (8-oz.) container sour cream

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1 teaspoon grated lemon peel

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1 (12-oz.) jar seedless red raspberry preserves

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1/3 cup lemon juice

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2 cups halved strawberries

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1 cup blueberries

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1 cup raspberries

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2 kiwi fruit, peeled, quartered lengthwise and sliced

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Strips of lemon peel, if desired

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