1 (9 inch) pan cheesecake
1 (3 ounce) package instant French vanilla pudding mix
1 (4 ounce) can crushed pineapple, drained
1 (3 ounce) package cream cheese, softened
1/2 cup white sugar
1 (16 ounce) can cherry pie filling
3 eggs
2 teaspoons lemon juice
1 teaspoon lemon zest
2 cups heavy whipping cream
1 teaspoon lemon zest
1 (3 ounce) package instant lemon pudding mix
1 (2 fluid ounce) jigger lemon juice
1 lemon, juiced
1 (8 ounce) can frozen orange juice concentrate
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: Place crust in a 9 inch springform pan or shallow dish. Place cheesecake in pan.
To Make Brownie Crust: Melt chocolate chips in microwave oven. Press mixture in bottom of springform pan. Press brownie in on top of cream cheese mixture.
To Make Filling: Melt whipped cream in microwave oven. Stir together filling, orange juice, lemon zest, lemon zest and lemon juice in microwave oven. Stir together chocolate chips and brownie crust. Pour mixture over cheesecake.
Bake in preheated oven for 45 minutes. Remove from oven and cool completely. Cool completely before removing metal lid. Cool completely before removing metal lid. Refrigerate over night. Store in refrigerator.