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1
Beat 1 pkg.
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2
of the cream cheese and the butter in small bowl with electric mixer on medium speed until well blended.
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3
Add 1-1/2 cups flour, 1/4 cup of the sugar and 1 tsp.
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4
of the lemon zest; mix well.
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5
Shape into ball; cover.
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6
Refrigerate 1 hour or until chilled.
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7
Preheat oven to 375F.
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8
Remove 1/4 cup of the dough; roll out to 1/8-inch thickness on lightly floured surface.
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9
Cut into desired shapes with lightly floured 1-inch cookie cutters.
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10
Sprinkle with 1 tsp.
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11
of the remaining sugar; place, 2 inches apart, on ungreased baking sheets.
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12
Bake 8 to 10 min.
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13
or until edges are very lightly browned.
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14
Remove to wire racks; cool completely.
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15
Meanwhile, spread 2/3 of the remaining dough onto bottom of 9-inch springform pan.
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16
(Reduce oven to 350F if using a dark nonstick springform pan.)
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17
Bake 25 min.
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18
; cool.
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19
Press remaining dough 2 inches up side of pan.
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20
Reduce oven temperature to 300F (or to 275F if using a dark pan).
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21
Beat remaining 3 pkg.
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22
cream cheese, remaining 1 cup sugar, remaining 2 tsp.
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23
peel, the 2 Tbsp.
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24
flour and lemon juice with electric mixer on medium speed until well blended.
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25
Add eggs, 1 at a time, mixing just until blended after each addition.
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26
Pour into crust.
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27
Bake 1 hour and 15 min.
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28
or until center is almost set.
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29
Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
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30
Refrigerate 4 hours or overnight.
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31
Top with the pie filling and cutouts just before serving.
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32
Store leftover cheesecake in refrigerator.
