lemon swirl cheesecake

Lemon Swirl Cheesecake

16 ounces cream cheese
1/2 cup granulated sugar
1/2 teaspoon pure lemon extract
2 eggs
1 (9-inch) graham cracker crust
1 (15 ounce) can lemon pie filling, divided
Mint leaves or lemon twists (optional)
Whipped cream

Mix together cream cheese, sugar and lemon extract until smooth and creamy. Add eggs and mix well. Pour into prepared crust. Spoon about 1/2 can pie filling on top and gently swirl with a wooden pick or knife. Bake at 350 degrees F for 40 minutes or until center is set. Cool to room temperature and refrigerate. Garnish with mint leaves or lemon twists if desired.

Serve with remaining pie filling and whipped cream.

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