2 pkg. (8 oz. each)  Cream Cheese, softened ( I use the 1/3 fat cream cheese- no differance in the taste) 

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1 HONEY MAID Graham Pie Crust (6 oz.)

 








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 crust.

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

 

 

CRUST (if you make it....)

1 1/2 cups graham crackers
1/4 cup sugar
1/3 cup melted unsalted butter

Combine graham crackers with sugar and butter and blend until the texture of coarse meal (this is easy to do in a food processor). Press into a 9- or 10-inch pie pan. Either bake first (8 to 10 minutes at 375 degrees) or fill immediately and proceed with pie recipe directions. Makes 1 pie crust.