Lemon Chiffon Cheesecake

I found this photo and thought I'd share the recipe with you today. I made this yummy cheesecake last spring. The recipe is from an old Pillbury booklet dated April 1999, but it was still a hit!

Crust
1 3/4 cups gingersnap crumbs (about 30 cookies)
1/4 cup butter, melted
Filling
3 x 8oz pkg cream cheese, softened
1 cup sugar
4 eggs
1 x 15oz can lemon pie filling (I used a jar of lemon curd)
1 x 8oz container sour cream
1 tsp grated lemon peel
Topping
3/4 cup raspberry jelly
2 tsp lemon juice
2 cups halved strawberries, 1 cup blueberries, 1 cup raspberries
2 kiwi fruit, peeled, sliced
Strips of lemon

• Heat oven to 350F. In medium bowl, combine crust ingredients, mix well. Press in bottom and 1/2 inch sides of 10" or 9" springform pan. Bake at 350 for 5 minutes (I bake a little longer).
• In a large bowl, combine cream cheese and sugar. Beat at low speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Reserve 1/2 cup of pie filling for topping, refrigerate. Add remaining pie filling, sour cream, and grated lemon peel, blend well. Pour filling over crust in pan, spread evenly.
• Bake at 350 between 1h 10 min to 1h 20 min. Cool on wire rack for 1 hour. Cover and refrigerate for 24 hours.
• Combine jelly and lemon juice in a small saucepan. Heat on low and stir until smooth. Cool completely.
• When ready to serve, remove cheesecake from pan and spread reserved pie filling.
• Arrange berries around the edge of the cheesecake, and drizzle with jelly mixture. Arrange slices of kiwi fruit on top. Garnish with lemon strips.
• Enjoy!