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Here are a couple recipes I found on the Internet. Hope one of them is close to what you remember. Good luck!
LEMON SWIRL CHEESECAKE
16 ounces cream cheese
1/2 cup granulated sugar
1/2 teaspoon pure lemon extract
2 eggs
1 (9-inch) graham cracker crust
1 (15 ounce) can lemon pie filling, divided use
Mint leaves or lemon twists (optional)
Whipped cream
Mix together cream cheese, sugar and lemon extract until smooth and creamy. Add eggs and mix well. Pour into prepared crust. Spoon about 1/2 can pie filling on top and gently swirl with a wooden pick or knife.
Bake at 350 degrees F for 40 minutes or until center is set. Cool to room temperature and refrigerate.
Garnish with mint leaves or lemon twists if desired. Serve with remaining pie filling and whipped cream.
Source: various sites on the Net
LEMON CHIFFON CHEESECAKE WITH FRUIT TOPPING
13/4 cup Gingersnap crumbs (about 30 cookies)
1/4 cup Margarine or butter, melted
3 pkg. (8 ounces each) cream cheese, softened
1 cup Sugar
4 Eggs
1 (15.75 oz.) can lemon pie filling
1 (8 ounce) container sour cream
1 teaspoon Grated lemon peel
3/4 cup Raspberry jelly
2 teaspoon Lemon juice
2 cup Halved strawberries
1 cup Blueberries
1 cup Raspberries
2 Kiwi fruit, peeled,quartered lengthwise and sliced
Strips of lemon peel, if desired
Heat oven to 350 degrees 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 350øF 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 350øF. 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
Source: Menus to Celebrate Spring
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