Cherry Swirled Cheesecake

Ingredients

• 0.3 cup butter melted
• 21 ounce cherry pie filling canned
• 14 ounce eagle brand® condensed milk sweetened canned
• 1.3 cups chocolate cookie crumbs 
• 16 ounce cream cheese softened
• 3 large eggs 
• 0.3 cup granulated sugar 
• 0.3 cup juice of lemon 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• springform pan

Directions

1. Preheat oven to 300 degree F.
2. Combine cookie crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
3. In blender container, puree cherry filling until smooth. In bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
4. Add eggs, lemon juice and vanilla; mix well.
5. Pour half of batter into pan; top with 1/2 cup puree. Repeat with one more layer of batter and puree. With knife, swirl puree into cream cheese mixture.
6. Bake 50 to 55 minutes or until center is set. Cool. Chill.
7. Serve with remaining puree. Store leftovers covered in refrigerator.