1
: Combine crumbs, sugar and butter; press firmly onto bottom of 9” (23 cm) springform pan
2
: Beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and 1/4 cup (50 mL) lemon juice; mix well.
3
: Pour half the batter into prepared pan. Combine remaining 1 tsp (5 mL) lemon juice with preserves. Spoon small amounts over batter. Top with remaining batter.
4
: Bake in preheated 300ºF (150ºC) oven 50-55 minutes or until centre is set. Cool. Chill. Just before serving, remove side of springform pan. Garnish with additional preserves, if desired. Refrigerate leftovers.