1
: Combine crumbs, sugar and butter; press firmly on bottom of 9" (23 cm) springform pan.
2
: In blender container, purée pie filling until smooth; add orange peel.
3
: In medium bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs, lemon juice and vanilla; mix well.
4
: Pour half of batter into pan; top with ½ cup (125 mL) purée. Repeat layering. With knife, swirl purée into cheese mixture. Bake in preheated 300°F (150ºC) oven 50-55 minutes or until centre is set. Cool. Chill. Serve with remaining purée. Refrigerate leftovers.