Crumble the pie crust into a mixing bowl and combine with pecans and butter. Press into a springform pan and bake at 350 degrees for 5 minutes. In a bowl, combine the cream cheese and sugar and beat until fluffy. Add eggs one at a time. Reserve 1/2 cup of the lemon pie filling and add the rest to the cream cheese mixture along with the sour cream and lemon zest. Blend and pour into crust. Bake at 350 degrees for 60 to 70 minutes, adding a pan of water to the oven to minimize cracking.
Remove cheesecake from the oven; run a knife gently around the sides of the pan. Cool and refrigerate covered overnight. Before serving, spread reserved 1/2 cup lemon pie filling
over top of cheesecake. Serve with fresh berries.
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