1 (3 oz.) pkg. cream cheese
1/4 c. butter
2 c. Bisquick
1/3 c. milk
1 (21 oz.) can cherry pie filling

CREAM CHEESE FILLING:

1 (8 oz.) pkg. cream cheese
1/3 c. sugar
1 tsp. grated lemon peel
2 tsp. lemon juice

Cut cream cheese and butter into baking mix. Stir in milk. Turn dough onto well floured board. Knead lightly 8 to 10 times. Roll dough into 12"x8" rectangle. Place on lightly greased cookie sheet. Spread cream cheese filling lengthwise down center of rectangle. Make cuts 2 1/2" long at 1" intervals on 12" sides of rectangle. Fold strips over filling. Sprinkle with sugar. Bake until golden 12 to 15 minutes. Cool 10 minutes. Carefully remove to wire rack. Cool completely. Spoon pie filling down center of coffee cake. Serve with remaining pie filling.