10:00 AM 3/2/98
rfr
Cheesecake

Crust:

2 cup graham cracker crumbs
1 Tbsp sugar
1 stick butter, softened (margarine can be used, but butter works better)

Mix and press into bottom of a 9" or 10" springform pan.  A whisk works very
well for blending this.

Cake:

3-8 oz. packages cream cheese, softened
5 eggs
1/2 to 1 cup sugar (I vary the amount of sugar depending on which topping I
use.  If I'm using a very sweet topping, I'll cut back on the sugar here.)
1 1/2 tsp. vanilla extract

Mix, adding 1 egg at a time until smooth.  Pour into pan and bake at 300 F
for 60 minutes.   Remove from oven and let stand while preparing topping.

Topping:

1 pint sour cream
1/2 cup sugar
1 1/2 tsp. vanilla extract

Mix until smooth (and sugar is dissolved) and carefully pour over top of
cake.  Return to oven (300 F) for 5 minutes.  Open oven and let cake cool
to room temp.  Cover and refrigerate overnight.  Cake is excellent alone
or topped with fruit.  I sometime use a can of cherry pie filling.  Often
I make raspberry syrup from either frozen or canned raspberries. 

jennifer d. cox          jencox@iquest.net

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 Cream Cheese Pie*

Recipe By     : magazine
Serving Size  : 10   Preparation Time :2:15
Categories    : Desserts                         Pies & Pastry
                Added Recipes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Package       Gelatin -- unflavored
     1/4  Cup           Milk, 1% Lowfat -- cold
   1      Cup           Milk, 1% Lowfat -- boiling
  16      Ounces        Light Cream Cheese
   1      Teaspoon      Vanilla Extract
   1 1/4  Cups          Sugar
     1/2  Cup           Semisweet Chocolate Chips -- miniatures
   1      Whole         Graham Cracker Pie Crust, 10 Inch
   1      Cup           Chocolate Chip Cookies

IN a blender, sprinkle gelatin over cold milk and let stand 2 minutes.  
Add hot milk and process at low until dissolved-about 2 minutes. 
Add cream cheese, sugar, & vanilla and process.  Arrange chocolate chips 
in pie crust and pour in filling.  Sprinkle with crushed cookies and 
chill until firm-about 3 hours or overnight.