Cheese Cake

2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs

Preheat oven to 325 °F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

Pour into pre-made graham cracker pie crust.

Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Graham Crackers Pie Crust

• 1-2/3 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup plus 2 Tablespoons butter, melted

Preparation:

Mix together graham cracker crumbs, sugar, and butter until well-combined.

Press mixture into the bottom and up the sides of a 9-inch pie plate or tin.

For baked pies, preheat oven to 350°F and pre-bake crust for 7 to 9 minutes. Cool before filling. For no-bake refrigerator or freezer pies, no baking is necessary.

Yield: one 9-inch crust