Lemon Cheesecake With Cherry Sauce

1 9" frozen pie shell
1 pkg (250g) light cream cheese, softened
1/4 cup sugar
1/2 tsp. grated lemon rind
2 eggs
1 can (540ml) cherry pie filling
1 tbsp. lemon juice
8 servings
Thaw pie shell according to package directions and place on baking sheet.
Thoroughly prick bottom and sides of shell with fork.
Bake at 400F for 10 minutes.
Remove from oven.
Reduce oven temperature to 350F.
Meanwhile, beat cream cheese, sugar and lemon rind until smooth.
Add eggs, one at a time, and beat until smooth.
Pour into pie shell.
Bake for 20 mintues or until set.
Cool, then refrigerate.
Combine cherry pie filling and lemon juice and spoon over pie.