CRUST:
1 c  Graham-cracker crumbs
3 tb Sugar
1/4 ts Cinnamon
3 tb Butter
FILLING:
3 pk Cream cheese (8oz)ea,
At room temperature
2 ts Grated fresh lemon peel
5 lg Eggs
1 c  Sugar
1/4 ts Salt
CREAMY TOPPING:
1 1/2 c  Sour cream
2 tb Sugar
1/2 ts Vanilla
1 cn Cherry pie filling
FOR GARNISH:
Blueberries
Artificial or fresh leaves

CRUST: Lightly grease bottom and sides of a 9-inch springform pan. Mix
crumbs, sugar and cinnamon in a small bowl. Add butter, stir until blended.
Press evenly over bottom and 2 inches up the sides of prepared pan.
Refrigerate while preparing filling. FILLING: Heat oven to 350F. Beat
cream cheese and lemon peel in large bowl of electric mixer until smooth
and creamy. Add eggs, sugar and salt and beat until blended, scraping down
sides of bowl occasionally. Once blended, beat 10 minutes or until mixture
is smooth, creamy and pale. Pour into prepared pan. Bake 50 minutesa or
until cake is set and top feels firm. Remove from oven and let stand in pan
on wire rack 20 minutes (cake will continue to set and top may crack during
cooling). CREAMY TOPPING: With a wooden spoon beat sour cream, sugar and
vanilla about 1 minute until smooth. Pour over cake and spread gently over
surface. Return to oven and bake 10 to 12 minutes until set. Cool in pan on
wire rack, then refrigerate until cold or up to 2 days. TO SERVE: Run knife
around cake to loosen. Remove pan sides. Cake can be frozen ( leave on pan
bottom), well wrapped, up to 1 month. Just before serving spoon pie filling
over top. TO GARNISH: Arrange blueberries in the shape of a bunch of grapes
on the cherries. Add the leaves. Scatter more blueberries around. Makes 18
servings.