Fruit Jewel Cheesecake

• 1 12 cups graham cracker crumbs (about 24 cracker squares)
• 14 cup margarine or 14 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened (I use Neufchatel)
• 1 cup sugar
• 4 eggs
• 1 12 cups sour cream (I use light)
• 2 teaspoons grated lemons, rind of
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 12 cup orange juice
• 14 cup water
• 1 tablespoon lemon juice
• 14 teaspoon grated lemon, rind of
• 1 pint strawberry, sliced
• 2 cups pineapple chunks, fresh or canned well drained
• 1 cup blueberries

1. Heat oven to 350*F.
2. In medium bowl, combine crust ingredients; press in bottom of ungreased 10-inch springform pan.
3. In large bowl, beat cream cheese and 1 cup sugar at medium speed until smooth and creamy.
4. At low speed, add eggs 1 at a time, beating just until blended.
5. Add sour cream and 2 tsp.
6. lemon peel; blend well.
7. Pour into crust-lined pan.
8. Bake at 350*F.
9. for 50 to 60 minutes or until center is set.
10. Cool.
11. Refrigerate for several hours or even overnight.
12. In small saucepan, combine 1 tbls.
13. sugar and cornstarch.
14. Gradually add orange juice and water.
15. Bring to a boil over medium heat, stirring constantly.
16. Stir in lemon juice and 1/4 tsp.
17. grated lemon peel.
18. Cool.
19. Just before serving, carefully remove sides of pan.
20. Arrange fruit over cheesecake.
21. Spoon or brush glaze over fruit.
22. Store in refrigerator.
23. Enjoy!
24. Yield: 16 servings.

graham cracker crumbs, margarine, cream cheese, sugar, eggs, sour cream, grated lemons, sugar, cornstarch, orange juice, water, lemon juice, strawberry, pineapple, blueberries

Taken from www.food.com/recipe/fruit-jewel-cheesecake-62455 (may not work)