Cherry Swirled Cheesecake

1-1/4 cups chocolate cookie crumbs
1/4 cup sugar
1/3 cup butter, melted
1 (21-ounce) can cherry pie filling or topping
1 teaspoon grated orange peel
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 eggs
1/3 cup lemon juice
1 teaspoon vanilla extract

Preheat oven to 300 degrees. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan. In blender container, puree pie filling until smooth; add orange peel.

In mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well.

Pour half of batter into pan; top with 1/2 cup puree. Repeat layering. With knife, swirl puree into cheese mixture. Bake 50 to 55 minutes or until center is set. Cool. Chill. Serve with remaining puree. Refrigerate leftovers.