Centennial Cheesecake

Directions

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