Combine crumbs, sugar and butter; press mixture into the bottom of 9-inch springform pan. In blender, puree pie filling until smooth; add orange rind. In mixing bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Add eggs, lemon juice and vanilla extract; mix well.
Pour half of cream cheese mixture into springform pan; top with 1/2 cup pie filling. Repeat layering. With knife swirl pie filling into cheese mixture.
Bake at 300 degrees F for 50 to 55 minutes or until center is set. Cool; chill. Serve with remaining cherry mixture.