2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 pint softened currants, drained
5 cups chopped cherries
1 quart lemon yogurt
3 tablespoons lemon zest
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Place cream cheese and sugar in a medium bowl; beat on medium speed until smooth. Mix eggs and lemon juice with lemon peel, then beat in currants, cherries, lemon yogurt, lemon zest and pecans. Spread over pie crust.
Bake in preheated oven for 50 minutes, or until knife inserted in center comes out clean. Cool completely.