1 (8 oz.) pkg. Philadelphia Brand cream cheese
1/2 c. butter
1 1/2 c. flour
1/4 c. sugar
1 tsp. grated lemon rind
1 c. sugar
2 tbsp. flour
1 tbsp. lemon juice
2 tsp. grated lemon rind
4 eggs

3 (8 oz.) pkg. Philadelphia Brand cream cheese
1 (21 oz.) can cherry pie filling

Combine softened cream cheese and butter, mixing until well blended. Add flour, sugar and rind; mix well. Form into ball; chill thoroughly. On lightly floured surface, roll 1/4 cup dough to 1/8-inch thickness. Cut with assorted 1-inch cookie cutters.

Sprinkle with sugar. Bake at 375 degrees, 8 to 10 minutes or until edges are very lightly browned. Spread two thirds remaining dough onto bottom of 9-inch springform pan. Bake at 375 degrees, 25 minutes. Press remaining dough around sides of pan.

Combine softened cream cheese, sugar, flour, lemon juice and rind, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over crust. Bake at 300 degrees, 1 hour and 15 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Spoon pie filling over cheesecake; top with cut outs.