Preparation: 30 minutes, Bake: 40 minutes, Make 12 to 16 Servings

Ingredients:
1 1/2 cups graham cracker crumbs
1 Tbsp. sugar
1/2 cup butter, melted
3 8-oz. pLcg. cream cheese, softened
1 cup sugar
2 Tbsp. all-purpose flour
I tsp. vanilla
1/4 cup milk
3 eggs, slightly beaten
1/2 tsp. Finely shredded lemon peel (optional)
4 cups cut-up Fresh Fruit (such as nectarines, strawberries, and/or kiwifruits)
1/2 cup peach or apricot preserves, melted

Method:
Preheat oven to 375'F

combine graham cracker crumbs and 1 tablespoon sugar. Stir in melted butter. Press mixture onto bottom and about 2 inches up side of 8 or 9 inch spnngform pan.

In large bowl, combine cream cheese, 1 cup sugar, flour, ami vaiilla. Beat with electric mixer until combined.

Beat in milk until smooth. Stir in eggs and, if desired, lemon peel just until combined. Pour mixture into crust lined pan.

Place pan in shallow baking pan. Bake for 40 to 45 minutes for 8-inch pan, 35 to 40 minutes for 9-inch pan, or until 2½ inches around edge appears set. when gently shaken.

Cool on wire rack for 15 minutes. Loosen crust; cool for- 30 minutes. Remove side of pan cool cheesecake. Cover and chill for 4 to 24 hours.

Before serving, in large bowl, combine fruit and preserves. Spoon mixture over cheesecake.

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