Lemon Chiffon Cheesecake

Ingredients:

Crust:
- 1 3/4 cups ginger snap crumbs (about 30 cookies)
- 1/4 cup melted butter

Filling:
- 3 (8 oz) packages cream cheese softened
- 1 cup sugar
- 4 eggs
- 1 (15.75 oz) can lemon pie filling
- 1 (8 oz) container sour cream

Topping:
- 3/4 cup raspberry jelly
- 2 teaspoon lemon juice

Preparation:

Heat oven to 350F. In medium bowl combine crust ingredients, mix well. Press in
bottom and 1/2 inch up sides of 10 or 9 inch springform pan. Bake at 350F for
5 minutes.

Meanwhile, in large bowl combine cream cheese and sugar, beat at low speed until
light and fluffy. Add eggs one at a time, beating well after each addition. 
Reserve a half cup of pie filling for topping. Add remaining pie filling and
sour cream, blend well.

Pour filling over crust in pan, spread evenly. Bake at 350F (for 10 inch pan; 60
to 70 minutes:  For 9 inch pan bake 1 hour and 10 minutes). Cool on wire rack
for 1 hour. Cover and refrigerate for at least 24 hours.

In small microwave safe bowl combine jelly and lemon juice. Microwave on high for
1 minute. With wire wisk stir until smooth. cool completly. 

When ready to serve remove sides of pan, place cheesecake on serving plate. Spread
reserve pie filling over top of cheesecake, drizzle with raspberry sauce.