Ingredients
Crust
1 3/4
cups gingersnap cookie crumbs (about 30Â cookies)
1/4
cup margarine or butter, melted
Filling
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
Topping
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
Description
Top Off A Zesty Cheesecake With Fresh Fruit, And You're Serving A Winning Dessert.
Pillsbury
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