Easy Cheesecake recipe

I have MIL's cheesecake recipe but it seems complicated and I've never attempted it myself yet.

If you go to www.kraftfoods.com (they make Philadelphia brand cream cheese) you will find plenty of easy recipes though.

the easiest (and most delicious):

1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs


HEAT oven to 325°F

MIX crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

I made this about a month ago and it really is amazing!!!!!!!!!!! Tastes like cheesecake from Juniors in the city. I didn't make my own crust i bought the premade ones from the store. Oh and FYI the mixure makes a LOT so I would cut it in 1/2 or a 1/3 if you aren't looking to make a lot.

The Best Cheesecake Recipe
Cake:

6 eggs
1 1/2 C sugar
2 lbs. (four 8 ounce packages) cream cheese, preferably Kraft's Philadelphia brand
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 Tablespoon vanilla
2 heaping Tablespoons flour

Crust:

1 1/2 C crushed vanilla wafers (you can also use crushed graham crackers, or digestive biscuits)
6 Tablespoons melted butter
1/2 C sugar

Preheat oven to to 425°.

Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to to low-medium speed) thoroughly, until completely smooth.

While cake mixture is beating, make the crust.

Mix crust ingredients together in small mixing bowl. Pour into 9' spring form pan, pressing into place with your fingers or the back of a spoon. Chill in refrigerator for 15 minutes.

When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.

Bake in 425° oven for 15 minutes. Then turn oven down to 275° and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate.

mmmmm I cheesecake!! Save me a piece!