Preparation / Directions:
1. Heat oven to 325 degrees. Mix cracker crumbs, 1/4 cup sugar and the margarine. Press evenly in bottom of square pan, 9x9x2 inches. Refrigerate until firm.
2. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in 1 1/3 cups sugar and the vanilla until smooth. Beat in eggs, one at a time. Pour over crust.
3. Bake 55 to 65 minutes or until set. Turn off oven; cool in oven 15 minutes with door open. Remove from oven. Cool 30 minutes. Cover and refrigerate at least 8 hours.
4. Mix pie filling, lemon juice, strawberries and peaches. Cut cheesecake into serving pieces; serve with fruit mixture. Cover and refrigerate any remaining dessert.