Creamy Lemon Cheesecake

• 16 ounces Philadelphia Cream Cheese, at room temperature
• 1 medium lemon, minced rind
• 1 medium lemon juice
• 1/4 cup confectioners' sugar
• 16 ounces kraft Cool Whip
• 21 ounces comstock original country cherry pie filling
• 1 teaspoon almond extract
• 9 ounces keebler graham cracker pie crust

1. In a mixer bowl, cream the cream cheese until light and creamy.
2. Add the confectioner's sugar, lemon peel, and lemon juice, cream together. For about 3 minutes. Scraping the bowl, adding Cool Whip. Mix on high for 1-2 minutes more. Pour cheese filling into piecrust and refrigerate 2 hours to firm.
3. In a small bowl, mix the cherry pie filling with the almond extract, mixing well.
4. Remove from the refrigerator and add prepared pie cherry pie filling over top, returning to refrigerator until served. Yields: 8 servings.
5. Note: I usually add 1 teaspoons almond extract and 2 -3 tablespoons sifted confectioner's sugar; depending on the brand of cherry pie filling I bought.

cream cheese, lemon, lemon juice, sugar, almond, graham cracker pie crust

Taken from www.food.com/recipe/creamy-lemon-cheesecake-523891 (may not work)