Instructions: 1. MIX 2 pkg (250g each( Regular or Light Philadelphia Cream Cheese, softened, 1/2 Cup (125 mL) sugar and 1/2 tsp (2 mL) vanilla with electric mixer at medium speed until well blended. Add 2 eggs; mix until blended.

2. POUR inta a (9"/23cm) ready-to-use graham cracker crumb crust.

3. BAKE @ 350F (180C) for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

FREEZE IT. Your cheesecake will cut more easily when its frozen and will leave you with a clean knife too. Perfect for one or many.

.....FOR PUMPKIN CHEESECAKE, Stir 1/2 cup (125 mL) canned pumpkin, 1/2 tsp

(5 mL) cinnamon and 1/8 tsp (1 mL)each: ground cloves and nutmeg into batter. Serve with Coll Whip Whipped Topping.

.....FOR CHERRY, top chilled baked cheesecake with 1 can (19 oz/540 mL)

cherry pie filling.

.....FOR OREO CHEESECAKE, pour half the batter into crumb crust, sprinkle 12 Oreo Sandwich Cookies, broken into pieces. Pour on remaining batter.

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