Centennial Cheesecake

Beat 1 pkg.
of the cream cheese and the butter in small bowl with electric mixer on medium speed until well blended.
Add 1-1/2 cups flour, 1/4 cup of the sugar and 1 tsp.
of the lemon zest; mix well.
Shape into ball; cover.
Refrigerate 1 hour or until chilled.
Preheat oven to 375F.
Remove 1/4 cup of the dough; roll out to 1/8-inch thickness on lightly floured surface.
Cut into desired shapes with lightly floured 1-inch cookie cutters.
Sprinkle with 1 tsp.
of the remaining sugar; place, 2 inches apart, on ungreased baking sheets.
Bake 8 to 10 min.
or until edges are very lightly browned.
Remove to wire racks; cool completely.
Meanwhile, spread 2/3 of the remaining dough onto bottom of 9-inch springform pan.
(Reduce oven to 350F if using a dark nonstick springform pan.)
Bake 25 min.
; cool.
Press remaining dough 2 inches up side of pan.
Reduce oven temperature to 300F (or to 275F if using a dark pan).
Beat remaining 3 pkg.
cream cheese, remaining 1 cup sugar, remaining 2 tsp.
peel, the 2 Tbsp.
flour and lemon juice with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing just until blended after each addition.
Pour into crust.
Bake 1 hour and 15 min.
or until center is almost set.
Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.
Top with the pie filling and cutouts just before serving.
Store leftover cheesecake in refrigerator.