Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
Refrigerate until firm, 2 to 3 hours.
Lemon extract gives a hint of tartness and is optional. I find it complements the vanilla extract.Don’t use it if you like plain cheesecake.
An 8-inch crust also works in this recipe.
Any fruit filling can be used in place of strawberry, or top cheesecake with fresh fruit.
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