1 (8 ounce) package cream cheese, softened
4 cups white sugar
2 eggs
1/2 cup lemon juice
1/2 teaspoon vanilla extract
1 teaspoon espresso powder
1/4 teaspoon salt
1 teaspoon lemon zest
1 cup chopped pecans
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped Key Lime
Preheat oven to 400 degrees F (200 degrees C). Combine cream cheese, sugar, eggs, lemon juice, lemon zest and vanilla. Mix thoroughly.
Stir whipped topping into cream cheese mixture; blend well. Fold whipped topping into jelly filling. Spread pie filling over cream cheese mixture.
Bake in preheated oven for 45 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue cooking for 25 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue cooking for 10 minutes. Serve warm or cold.