1 (8 oz.) pkg. cream cheese
1/2 c. butter
1 1/2 c. flour
1/4 c. sugar
1 tsp. grated lemon rind
3 (8 oz.) pkg. cream cheese
1 c. sugar
2 tbsp. flour
1 tbsp. lemon juice
2 tsp. grated lemon rind
4 eggs
1 (21 oz.) can cherry pie filling (or theme color fruit)

Combine softened cream cheese and butter mixing well until blended. Add flour, sugar and rind. Mix well. Form into a ball and chill thoroughly. On a lightly floured surface, roll 1/4 cup dough to 1/8 inch thickness. Use theme assorted cookie cutters. Sprinkle with sugar and bake at 375 degrees for 8-10 minutes. Set aside. Spread remaining dough over 9 inch springform pan and 2/3 up the 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 until well blended after each addition. Pour over crust. Bake at 300 degrees for 1 hour and 15 minutes. Loosen cake from rim of pan. Cool cake before removing rim of pan. Spoon pie filling over cheesecake and top with theme cookies.