Heat the oven to 300 degrees. Mix cookie crumbs, sugar and butter together in to a bowl until blended well. Press the crumb mixture firmly on bottom of a 9 inch spring-form pan. Set the crust aside until needed. Put the pie filling in to a blender. Cover the blender with a lid. Process until the pie filling is smooth. Beat cream cheese in to a bowl until beaten well and fluffy. Add sweetened condensed milk to the beaten cream cheese. Beat the mixture until beaten well and smooth. Add eggs, lemon juice and vanilla extract to the cream cheese mixture. Stir the mixture until blended well. Pour ½ of the cream cheese mixture evenly over top of the crust. Pour 1/2 of the pie filling evenly over top of the cream cheese mixture layer. Repeat layering the cream cheese mixture and the pie filling at least 1 more time. Swirl a knife through the batter to get a marble effect. Bake in to the heated oven for 50 minutes to 55 minutes or until center of the cheesecake is set. Remove the cheesecake from the oven. Turn the oven off. Allow the cheesecake to cool completely. Chill cheesecake in to the refrigerator until chilled well. Serve the cheesecake with remaining pie filling.