Lemon Chiffon Cheesecake

Lemon Chiffon Cheesecake

1 graham cracker crust
1 cup chopped pecans
4 Tbsp. butter, melted
3 (8 oz.) pkg. cream cheese
1 cup sugar
4 eggs
1 can prepared lemon pie filling
8 oz. sour cream
1 tsp. lemon zest
Fresh raspberries & blueberries

Crumble the pie crust into a mixing bowl and combine with pecans and
butter. Press into a springform pan and bake at 350 degrees for 5
minutes. In a bowl, combine the cream cheese and sugar and beat
until fluffy. Add eggs one at a time. Reserve 1/2 cup of the lemon
pie filling and add the rest to the cream cheese mixture along with
the sour cream and lemon zest. Blend and pour into crust. Bake at
350 degrees for 60 to 70 minutes, adding a pan of water to the oven
to minimize cracking. Remove cheesecake from the oven; run a knife
gently around the sides of the pan. Cool and refrigerate covered
overnight. Before serving, spread reserved 1/2 cup lemon pie filling
over top of cheesecake. Serve with fresh berries.