Instructions: Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well-blended. Pour into crust. Bake at 350F. for 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours or overnight, Makes 8 servings.

NOTE: You can also use lighter Neufchatel-type cheese.

Variations: For chocolate, melt four squares of semi-sweet baking chocolate; add after eggs and mix until blended. For candy version, sprinkle 1 cup of chopped candy bars on top of cake before baking. For pumpkin, add 1/2 cup canned pumpkin, 1/2 teaspoons ground cinnamon and a dash each of nutmeg and cloves in the first step. Then add eggs and proceed as directed.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.