Submitted by: Joan

I make this when I have guests over for lunch on the deck in the summer.

Ingredients

Crust:
1/3 cup butter, melted
1 1/4 cups graham wafer crumbs
1/4 cup sugar

Filling:
2 packages (8 oz/250 g each) cream cheese, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla
1 cup lemon pie filling (1/2 can)
2 tablespoons water

Directions

Crust:

1. In a small bowl, combine melted butter, graham wafer crumbs and sugar. Pat into a greased 9 inch square baking pan. Refrigerate while preparing filling.

Filling:

1. Place cream cheese in food processor bowl and process until smooth.
2. Add sugar, eggs and vanilla and whirl until mixed. Spoon over crust and spread evenly.
3. Mix lemon pie filling and water together. Drop by large tablespoons over cream cheese filling.
4. Run the tip of a knife through the batter a few times, to swirl the lemon filling in to the cheesecake layer.
5. Bake at 300 degrees F. for about 50 minutes, until the centre is slightly jiggly. Cool to room temperature (about 1 hour) and then refrigerate for at least 4 hours, or overnight.
6. Cut in squares to serve.

Notes

Garnish with fresh blueberries or other fruit if desired.

This recipe is from Cheesecake.

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