Instructions: Heat oven to 350 F. 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 350 F for 5 minutes.

Meanwhile, in 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 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 F. For 10 inch pan, bake 60 to 70 minutes or until center is almost set; for 9 inch pan, bake 1 hour 10 minutes to 1 hour 20 minutes.

(To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool on wire rack for 1 hour. Cover; refrigerate at least 24 hours.

In small microwave-safe bowl, combine jelly and lemon juice. Microwave on High for 30 to 60 seconds, stirring once. With wire whisk, stir until smooth. Cool completely.

When ready to serve, remove sides of pan; place cheesecake on serving plate. Spread reserved pie filling over top of cheesecake.

In medium bowl, combine strawberries, blueberries and raspberries. Spoon about 1 cup berry mixture around edge of cheesecake. Drizzle with some of jelly mixture. Arrange a few kiwi fruit pieces in berry mixture on cheesecake. Garnish with lemon peel strips. Serve with remaining fruit and jelly mixture. Store in refrigerator.

Yield: 16 servings

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