2Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch spring form pan.
3In blender container, purée pie filling until smooth; add orange rind.
4In mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice from concentrate and vanilla; mix well.
5Pour half of batter into pan; top with 1/2 cup purée. Repeat layering. With knife, swirl purée into cream cheese mixture.
6Bake 50 to 55 minutes or until center is set. Cool. Chill. Serve with remaining purée.
Comments