1 1/4 c. graham cracker crumbs
3 tbsp. butter, melted
2 tbsp. sugar
2 pkg. (8 oz. each) cream cheese, softened
1/3 c. sugar
2 tsp. lemon juice
1 tsp. grated lemon peel
3 eggs
1 c. dairy sour cream
1/2 c. peach preserves
1 tsp. lemon juice
Assorted sliced fruit
Semi-sweet chocolate morsels
Melted butter

Preheat oven to 375 degrees. Combine cracker crumbs, butter and sugar. Divide between 2 square cake pans. Press onto bottom of pans. Bake 4-5 minutes. Combine cream cheese, sugar, lemon juice and peel. Mix at medium speed. Beat in egg, one at a time. Blend in sour cream. Divide mixture. Pour over crusts and spread evenly. Bake 30-35 minutes or until set. Gently loosen edges with knife. Cool.

Overwrap with heavy duty aluminum foil, label, date and freeze. To serve, remove wrapping and defrost at room temperature. Cut into squares and remove from pans.

To decorate, combine peach preserves and lemon juice. Drizzle lightly over squares. Top with fruit. Drizzle again. Melt chocolate with butter. Drizzle over remaining squares. Makes 32 cheesecake squares.