Instructions: Heat oven to 350 F. In large mixing bowl beat cream cheese, Fluff, eggs and flour until smooth. Pour into pie shell. Bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Refrigerate at least 4 hours before serving.

Makes 12 to 14
servings.

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.