Preheat oven to 300º F. Spray bottom and sides of 8-inch spring form pan with cooking spray; sprinkle crumbs on bottom of pan. In electric blender or food processor container, puree cherry pie filling until smooth. Add orange rind; set aside. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg whites, egg, bottled lemon juice and vanilla; mix well. Stir in flour. Pour half of batter in prepared pan. Spoon 1/2 cup cherry puree evenly over batter. Top with remaining batter. Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl. Reserve remaining puree. Bake 60 to 65 minutes or until center is set. Cool and then chill in refrigerator for 4 hours or overnight. Serve with remaining puree if desired. Refrigerate leftovers.
Makes 12 servings.
Date: January 20, 2003